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Asparagus with Hollandaise Sauce

Carefully wipe the tips of the asparagus, scrape the stalks, and cut them the same length; wash well, and tie them in small bundles, choosing those of the same size. Cook in boiling water, slightly salted-the biggest should be put in a few moments before the smaller ones. When the tips are tender, drain, and arrange them on a folded napkin, pile the largest on the top. Serve separately in a sauce-boat some Hollandaise sauce, prepared as follows. Take a wineglass of vinegar and a few grains of pepper and boil, then draw away from the fire and add the yolks of six fresh eggs, and stir with an egg-beater. When the eggs begin to thicken drop slowly into the saucepan with the other hand eight ounces of good melted butter, turning the egg-beater all the time to mix well together. If the sauce should become too thick, thin it with a little warm water. Strain through muslin and serve hot. Probable cost, asparagus, 2s. 6d. to 3s. 6d. per hundred heads; sauce, 1s. 3d.