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Sauce

Butter thoroughly a charlotte mold, quart size, and line it with cooked tips of asparagus well drained. Cook two tablespoons of flour and two tablespoons of butter together, add a teaspoon of salt, a dash of cayenne and one cup of cream gradually. Allow it to boil five minutes, remove from the fire, add one cup of cooked asparagus tips and four eggs thoroughly beaten. Turn the mixture carefully into the decorated mold, set the mold into a pan of hot water and cook-in a moderate oven about thirty minutes, or until the center is firm. Turn the loaf onto a dish, arrange about it little triangular pieces of bread that have been dipped in beaten egg and milk and browned in hot butter. Pour around the sauce and serve at once.