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ASPARAGUS TIPS (Pointes d'Asperges Creme)

Break off the tips and tie in small bundles, cut the tender part of the stalk half an inch long, and cook both in boiling water, the tips separately to prevent them breaking; when tender drain well. Now take a little Bechamel sauce (see BECHAMEL), and reduce with a little of the water that has cooked the asparagus; thicken with the yolk of an egg or whipped cream to proper consistency, and season to taste. Put the asparagus into a saucepan with the sauce until quite hot. Serve on porcelain dishes. Probable cost, 2s. 6d. to 3s. 6d. per bundle.