Asparagus Salad, With Shrimps

No. 87. - Prepare the Asparagus as in No. 78. Add one-half their quantity of picked shrimps, season with salt and pepper. Make separately, in a bowl, a sauce with the yolks of three hard boiled eggs. Rub them through a sieve, then put them in the bowl and add in slowly, while stirring with a wooden spoon, one glass of olive oil and a few drops of vinegar. Pour this over the salad, arrange it properly and trim with hard boiled eggs cut into quarters.

Asparagus Salad, With Truffles, Royal

No. 88. - Prepare the Asparagus as in No. 78. Add one-half their quantity of truffles, cut into a short Julienne. Season with salt, pepper, and add the juice of one lemon. Mix all gently together, cover them and set in a cool place for one hour. When ready to serve garnish the salad with fine chopped eggs - the yolks and the white alternating - around the border, and slices of truffles which have been dipped in a reduced cold Madeira wine sauce. Make a crown in the centre and fill with Tartare sauce.

Soups

Puree Asparagus, Conde

No. 89. - Take the tender part of ten pounds of Asparagus, wash them well and parboil for five minutes, then immerse them in cold water and drain them on a sieve. Then put them in a saucepan with one gallon of boiling chicken or veal broth, and add a faggot of parsley garnished with celery. Put this on a brisk fire, and when cooked drain them on a collander; take out the faggot, thicken the broth, and let boil slowly. Then add the Asparagus which you pounded through the colander, Season with salt, pepper, nutmeg, and a pinch of sugar. Let cook for twenty-five minutes, then rub it through a fine sieve, putting it back in saucepan to keep warm. Before serving add half a pound of butter, stirring it until the butter is melted. Serve with a plate full of small fried bread crumbs;

Puree Asparagus, Royal

No. 90. - Take ten pounds of the tender green part of the Asparagus, and when washed parboil them for four minutes, then immerse in cold water (to retain their green color). Drain them, and put them in a saucepan with a quarter of a pound of butter, then toss them in the pan gently over the fire, and season with salt, pepper, nutmeg, and a little sugar. Add just enough white chicken or veal broth to cook them thoroughly, and a faggot of parsley. Let them boil until tender, and then pound the Asparagus through a colander, and then put into a saucepan with one gallon of thickened chicken or cream, in veal broth. Put it on the fire, stirring it until it boils, then set on side of fire to boil slowly for twenty-five minutes. Skim, and strain through a fine sieve, and then put back into the saucepan to keep warm. Before serving add four ounces of butter and a pint of which dilute the yolks of four raw eggs, while stirring the soup well. Serve with a garniture royal, cut into rings or in small dice shape.

Puree Asparagus, St. George

No. 91. - Prepare the puree the same as No. 90. In place of a garniture royal add a garniture of Asparagus tops, with small balls of forced meat of chicken, the size of a large pea,