1 bunch asparagus

1 cup bread-crumbs 1/4 cup hot milk

2 eggs

1 tablespoon parsley

1/4 teaspoon salt Few grains of cayenne 1 1/2 tablespoons melted fat 1/2 tablespoon onion-juice

Wash the asparagus thoroughly; cut the tender parts into bits one-half inch long, and put into boiling salted water. Boil rapidly for ten minutes and drain thoroughly. In the meantime, cover the bread-crumbs with the hot milk. When the crumbs are soft, add the eggs, and mix well together. Stir in salt, cayenne, melted fat and onion-juice; then stir in asparagus tips, carefully. Grease small timbale, molds, sprinkle them with minced parsley and fill two-thirds full. Set in a baking-pan that contains boiling water, but do not allow the water to reach the top of the molds. Cover with a sheet of greased paper and cook in a slow oven (250°-325c F.) for thirty-five to forty-five minutes. Invert on a heated platter, garnish with parsley and serve with a white sauce.