Asparagus Piemontaise

No. 74. - Prepare Asparagus same as for Hollandaise. Use green Asparagus. When cooked and drained, serve them on a dish with a nut-brown butter sauce.

Asparagus, Pompadour

No. 75. - Prepare three pounds of Asparagus as in No. 71. Tie them in bundles; cut off all the hard part so as to have only the tender part left. Cook them in boiling water seasoned with salt. When cooked, drain them on a napkin and keep warm. While the Asparagus is cooking, make the following sauce: Put in a saucepan one-half pound of best fresh butter, add a little salt, pinch of mace and red pepper, the yolks of four raw eggs, the juice of two lemons and two soup spoons full of cold water. Put the saucepan in boiling water, stirring it with a whisk continually. As soon as it commences to thicken take it off the fire, place a layer of Asparagus on a dish, then a layer of the sauce twice over. This must be served hot; delay will spoil it. The Asparagus must be served with a spoon, and is eaten with the fork.

Asparagus, Spanish Style

No. 76. - Prepare two dozen bunches of Asparagus as in No. 71. When cooked, drain them on a napkin. When dry, place them on a dish and serve separate, one soft-poached egg for each person, which you poach in the Asparagus water, and a sauce bowl of Vin-aigrette sauce.

Asparagus, With Oil And Vinegar

No. 77. - When Asparagus is prepared as in No. 71, and cooked, immerse them in cold water until cold, to retain their green color. Then drain them on a napkin and serve as needed with a sauce as indicated in Artichokes No. 26.

Asparagus Tops - How To Prepare

No. 78. - Asparagus Tops are the tender part of the Asparagus. For small garniture, first cut off the heads and then cut the other part of the stem the size of a large pea. Cook each separately in boiling water seasoned with salt, on a brisk fire. When cooked, immerse in cold water, to keep them green; then drain them on a sieve, put them on a plate, cover them with a dampened napkin and keep in a cool place until needed. For large garniture cut all the pieces one inch long. To be served in faggots, leave them from two to four inches long, as may be required.

Asparagus Tops,With Sauce

No. 79. - Prepare two pounds of Asparagus tops as in No. 78. Cut one and a half inches long, and when ready for use put them in a flat saucepan with a piece of butter. Toss them gently in the pan over the fire, and when warmed season with pepper, pinch of nutmeg, and sugar. Let boil up once or twice, then add a mixture of the yolks of two raw eggs, diluted with a little cream and a small piece of butter; mix it well together, not letting it boil, and then serve.

Asparagus Tops, Colbert

No. 80. - Prepare one pound of Asparagus as in No. 78. Cut them one inch long; keep the heads separate, and put each part in a saucepan with a small piece of butter. Toss them gently in the saucepan over a brisk fire, then add two spoonfuls of Allemande sauce. Season with salt and pepper. Dish up the stalk part first, with the heads over them, and with a garniture of poached eggs around the dish, with a few drops of glaze on each egg.