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Asparagus Points (Take a nice white chicken)

Take a nice white chicken, truss it for boiling, and put it into a stewpan or a casserole, breast downwards, in enough water to cover it; add some salt, carrots, onions, and a bunch of herbs.

Let the fowl cook slowly for about half an hour.

Then make a sauce with four ounces of butter, four ounces of flour, and three-quarters of a pint of the liquor the fowl was boiled in, add pepper and nutmeg, and let this cook fifteen minutes.

Beat up the yolks of three eggs; add these with the cream to the sauce, strain it through a hair sieve, stir in two ounces of butter, and work it till it is quite smooth. Take up the chicken, drain it well, place it on a croûte of fried bread, pour the sauce round it, and garnish the side with the heads of green asparagus. Serve the rest of the sauce in a tureen.