1 bundle asparagus

1 pint milk

1 tablespoonful butter

1 stale loaf Vienna bread

Yolks of 6 eggs

1 teaspoonful salt

1 saltspoonful pepper

Wash the asparagus; soak it in cold water for a half hour; cut it into lengths of a half inch, using the very tender portions only, saving the butts for soup. Throw the tender parts into salted boiling water; boil thirty minutes, and drain. Shave the crust off the loaf of bread and cut the loaf either perfectly square or in the shape of a boat, hollowing out the centre sufficiently large to hold the asparagus. Brush the entire loaf with melted butter and stand it in a quick oven to brown. Put the milk in a double boiler. Beat the yolks of the eggs until creamy; add carefully the hot milk, returning the mixture to the double boiler; stir over the fire just a moment until it is sufficiently thick to coat a knife-blade. Dip a silver knife-blade into it; if the custard sticks to the blade, take it from the fire. Add the butter, cut into pieces; salt and pepper. Put the asparagus into the bread-boat, pour over the sauce. Stand the boat on a folded napkin on a platter and send at once to the table.