Serve melted butter in a sauce-tureen; and those who like it
rub the yoke of a hard egg into the butter, which makes a delicious
sauce to the asparagus.
HOW TO BOIL ASPARAGUS.--Scrape the asparagus; tie them in small
bunches; boil them in a large pan of water with salt in it; before
you dish them up toast some slices of bread, and then dip them in
the boiling water; lay the asparagus on the toasts; pour on them rich
melted butter, and serve hot.
RAGOUT OF ASPARAGUS.--Cut small asparagus like green peas; the best
method is to break them off first; then tie them in small bunches
to cut, boil them till half done; then drain them, and finish with
butter, a little broth, herbs, two cloves, and a sprig of savory. When
done, take out the cloves, herbs, etc., mix two yolks of eggs, with
a little flour, and broth, to garnish a first course dish. But if you
intend to serve it in a second course mix cream, a little salt, and
sugar.
FRENCH BEANS, A LA CREME.--Slice the beans and boil them in water with
salt. When soft, drain. Put into a stewpan two ounces of fresh butter,
the yolks of three eggs, beaten up into a gill of cream, and set over
a slow fire. When hot, add a spoonful of vinegar, simmer for five
minutes.
TO PRESERVE FRENCH BEANS FOR WINTER.--Pick them young, and throw into
a little wooden keg a layer of them three inches deep; then sprinkle
them with salt, put another layer of beans, and do the same as high as
you think proper, alternately with salt, but not too much of this.
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