THE COOKING OF VEGETABLES. 



527 



Asparagus Salad. 



Proceed as directed in the preceding recipe, and when the points 

 have been cooked and drained put them in a basin with a little oil and 

 vinegar, salt and pepper, and chopped tarragon ; mix lightly. Serve 

 with a border of hard-boiled eggs cut into quarters. Asparagus 

 points thus prepared can be used as a garnish for cold entrees, such 

 as supreme de volaille, cotelettes d'agneau en belle vue, &c., &c. 



Asparagus Salad with Cauliflower. 



Cut the tender part of some cooked asparagus into ij-inch to 

 2-inch pieces. When cold, mix with sufficient tartare or remoulade 

 sauce to well season the salad. Plain Mayonnaise or ordinary salad 

 dressing, oil, vinegar, &c, may be used instead of the above-named 

 sauces. The mixing must be done very carefully, so as not to mash 

 up the asparagus pieces. Dress the salad in a glass dish or flat bowl ; 

 garnish with small pieces (flowerets) of cooked cauliflower, so as to 

 form a pretty border ; sprinkle with finely-chopped parsley, and 

 serve. 



Asparagus Salad with Shrimps. 



Cook the asparagus points in salted water as before directed, 

 drain them, place them in a basin with half the quantity of shrimp 

 puree. Mix the other half with some Mayonnaise sauce, and carefully 

 mix with the asparagus. Serve in a salad bowl or on a shallow dish, 

 and decorate with quarters of hard-boiled eggs and sprigs of parsley. 



Asparagus Points with Scrambled Eggs. 



Cook and drain the asparagus points as directed in the foregoing 

 recipe. Break six eggs in a saucepan, season with salt, pepper, and 

 a pinch of grated nutmeg. Add an ounce of butter and two table- 

 spoonfuls of cream, and mix carefully. Put on the fire and stir 

 constantly until it thickens. Draw the saucepan off the fire, add to 

 the scrambled eggs a tablespoonful of white sauce. Mix in lightly 

 the asparagus points. Serve on a hot dish and garnish with fried 

 bread croutons. 



Celery Soup. 



One head of celery, one large potato, 2 oz. butter, 1 pint vege- 

 table stock, salt, 1 gill of milk or cream. 



Wash and scrub the celery, cut away all unsound parts, and cut 

 the celery into small pieces. Peel and cut the potato small. Melt 

 the butter in a saucepan, put in the vegetables, and stir a few minutes 

 over the fire until the celery begins to cook, then put on the lid and 

 place the saucepan over a very gentle heat for about ten minutes, 

 stirring occasionally. Add the stock, and boil until the celery is tender. 

 Then rub all through a hair sieve. Warm up the soup, add the milk 

 or cream, and season. 



Leeks may be substituted for celery and make an agreeable, whole- 

 some soup. About three, or possibly four, leeks would be required 

 for this quantity. 



