Asparagus Cream, Glace

Asparagus 2 slices of onion 2 cloves

2 slices of carrot 2 branches of parsley ½ teaspoonful of sweet herbs and spices

½ cup of water

½ teaspoonful of salt

½ teaspoonful of paprika

1 teaspoonful of lemon juice

1 cup of double cream

This dish may be made of either fresh or canned asparagus. If canned asparagus tips be used, pour the "tips " into a colander and turn over cold water to rinse thoroughly. Reserve about a cup of the choicest "tips" to serve, seasoned with French dressing, around the dish when unmolded. To three cups of the cooked asparagus (more of uncooked asparagus will be needed) add the onion into which the cloves have been pressed, the carrot, with the parsley, sweet herbs, etc., tied in a bit of cheesecloth, and the water; coyer and let simmer fifteen or twenty minutes. Remove all but the asparagus; press this through a fine sieve. There should be one cup of puree. Add the seasonings and set aside to become cold. Beat the cream till firm throughout, then fold it into the chilled asparagus puree. Turn into a mold lined with paper. Pack in equal measures of rock salt and crushed ice to stand until frozen throughout. Unmold upon a chilled plate, surround with lettuce and the tips, seasoned with French dressing. Serve, as a course by itself, with rolls or sandwiches, or serve, as an entree, with chicken.

Asparagus With Chantilly Mayonnaise

Set the cold cooked asparagus tips in nests of lettuce hearts. Use about six stalks between two and three inches long and three or four lettuce leaves for each service. Put a spoonful of Chantilly mayonnaise above and serve at once. Chantilly mayonnaise is made by folding whipped cream into the mayonnaise.

Asparagus Salad, Half Mourning

When the asparagus is tender, rinse thoroughly in cold water, to preserve the shape and color. When cold, marinate with a mixture of three parts of olive oil to one of lemon juice, with salt and pepper as needed. Set aside, covered, until ready to serve, then dispose on a bed of lettuce hearts, and garnish with lettuce holding mayonnaise dressing, mixed and sprinkled with chopped truffles.

Asparagus Salad, Tartars Mousseline Sauce

Dispose cold, cooked asparagus stalks, from which the tough portions have been cut, on nests of well-crisped lettuce hearts; put a spoonful of tartare mousseline sauce above the asparagus in each nest and serve at once. The lettuce, asparagus and sauce should all be well chilled before serving.