526 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Leeks d la Vinaigrette. 



Young leeks boiled or braised, as directed for braised leeks, can 

 also be eaten the same way as asparagus, with some Vinaigrette or 

 Mayonnaise sauce. 



Leeks a la Ravigote. 



Take six young leeks and cut away the root and leaves. Cut in 

 two, lengthways, and put them into a stewpan. Cover with slices 

 of bacon, moisten with white stock, and add a sprig of parsley. When 

 they are boiled drain away the liquor, and allow them to cool. Serve 

 in a vegetable dish covered with the following sauce : — Mix in a small 

 bowl a teaspoonful of mustard and two of tarragon vinegar. Add 

 gradually some oil, and finally two chopped shallots, salt and pepper, 

 and chopped parsley. 



Asparagus with Peas. 



Take a bundle of small green asparagus, bud, scrape, and wash 

 well. With the right hand hold the thick end of the stalk, and bend 

 quickly in making it slip between the thumb and the first finger of 

 the left hand until it breaks. Then place the stalks in a line on the 

 table and cut in small pieces, cook in salted water, drain in a colander, 

 and plunge into cold water, to keep them a nice green colour. Cook 

 the asparagus points separately because they require less cooking. 

 Put a piece of butter in a saute-pan, and when melted put in the 

 stalks and the points, season with salt, pepper, and a pinch of sugar. 

 Finally, mix the asparagus with a tablespoonful of white sauce and 

 serve in a vegetable dish. Garnish round with fried bread croutons 

 or neurons of puff paste. Be careful not to overcook the asparagus, 

 otherwise it becomes a puree. 



Asparagus Points a la Roy ale. 



Choose large asparagus, cut it about one inch from the point. 

 The stalks with the points off may be used for asparagus cream soup. 

 Wash the heads, cook in salted water, drain, and put in cold water. 

 Heat up two tablespoonfuls of Allemande sauce, thicken, and add 

 the asparagus points, also some truffle cut in fine shreds. Serve in a 

 vegetable dish, decorate with puff pastry fleurons, or put the mixture 

 into a vol-au-vent crust, and place on a hot dish to serve. 



Asparagus Omelet. 



Cut into inch or half-inch lengths the soft portion of twenty-five 

 to thirty heads of cleaned asparagus ; blanch them and cook in salted 

 water till tender. When done, drain them on a sieve, then toss them 

 in a little butter, add a little stock or white sauce, season with pepper, 

 and keep hot. Heat up five or six eggs, add a tablespoonful of milk 

 or cream, salt and pepper to taste, and pour into an omelet pan con- 

 taining about an ounce of butter (melted). Stir over the fire till the 

 eggs begin to set ; shape to an oval cushion, placing the prepared 

 asparagus in the centre, fold in the ends of the omelet, let it take 

 colour, and turn out carefully on to a hot dish. 



