Required: One large cucumber. About fifty heads of asparagus. A little tarragon vinegar. Half a pint of good melted butter sauce. (Sufficient for four or five.)

Cut the cucumber into blocks, and cook them until tender. (See Cassolettes of Cucumber, page 897, Vol. 2.) Meanwhile prepare the asparagus; cut off the heads about two inches long, cook them until tender in boiling, salted water, then drain it well; have ready some good melted-butter sauce, season it to taste with a little tarragon vinegar.

Arrange the cases of cucumber in a hot dish, pour the sauce over and round them, place a little bundle of asparagus upright in each, and serve.

Cost from is. 6d.