22. Cream Of Asparagus

Heat one tablespoon melted butter in a medium-sizea saucepan, then add a pint of drained canned asparagus tips, keeping the liquor, and gently cook on the fire for ten minutes, occasionally mixing meanwhile; pour in the liquor of the asparagus and two quarts hot water; add one sliced white onion, two cloves, one saltspoon thyme, one bay leaf and two branches parsley. If any clean raw chicken bones are at hand, add them. Season with two teaspoons salt, half teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let gently simmer for forty minutes. Dilute in a bowl five tablespoons rice flour with one egg yolk and one pint of milk, and add to the broth. Mix well with a wooden spoon while cooking for five minutes. Remove; strain the cream through a fine sieve, then through cheesecloth into a hot soup tureen, and serve with a plate of fried bread croutons (No. 23.).

23. Bread Croutons For Soups

Cut four slices of bread into exceedingly small dice-shaped pieces. Thoroughly heat in a small frying pan one tablespoon clarified butter, drop in the bread and gently fry until of a nice golden colour. Remove; drain well, and use as required for soups, etc.

24. How To Marinade Fish

Place in an earthen basin one small, sound sliced white onion, three chopped parsley roots, half a sound sliced lemon, two cloves, one crushed bay leaf, half a teaspoon ground thyme, one teaspoon whole black peppers, one teaspoon allspice, three tablespoons vinegar, one tablespoon salt and one quart cold water. Mix well; lay the fish in the basin, cover it well with the mixture and let marinade for six hours. Remove, drain it well and place the fish in a sautoire, as hereunder explained (No. 25). After the marinade has been used place it in a stone jar for further use, as in a cool place it will keep in good condition for two weeks.

25. Striped Bass En Court-Boullion

Scale, cut off the fins, thoroughly wash and wipe two very fresh striped bass of one and a half bounds each. Place them in the above marinade for six hours. Place in a large saucepan or fish kettle a sliced onion, a sliced carrot, two parsley roots, a sprig of thyme, two bay leaves and two cloves.

Lay the fish over the vegetables, pour in half a gill white wine and just enough cold water to cover them. Season with a heavy teaspoon salt, half a teaspoon pepper and a tablespoon vinegar. Cover the pan, then let come to a boil. Shift the pan to the corner of the range and let gently simmer for thirty minutes. Carefully lift up the fish with the skimmer, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve with a little melted butter separately.

26. Potatoes, Hollandaise

Boil six medium-sized, sound potatoes in two quarts of boiling water with a teaspoon of salt for thirty-five minutes, then peel and cut them lengthwise into even quarters. Place them in a sautoire with a light tablespoon butter and half a teaspoon finely chopped parsley. Season with half a teaspoon salt and a saltspoon white pepper. Toss them gently while warming for five minutes. Dress on a hot dish and serve.