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Escalloped Asparagus

I bundle of asparagus, 2 ounces of butter, I pint of milk, A dash of white pepper, 6 eggs, 2 tablespoonfuls of flour, I level teaspoonful of salt, 1½ cup of bread-crumbs.

Trim and boil the asparagus in salted water for twenty minutes, drain; hard boil the eggs, remove the shells and chop them fine. Put a layer of the asparagus in the bottom of a baking dish, then a sprinkling of the hard boiled eggs, another layer of asparagus and a sprinkling of egg, and so continue until the dish is full; have the last layer asparagus. Put the butter in a saucepan, add the flour, mix; add the milk; stir continually until boiling. Add the salt and pepper. Pour this gently into the dish, wait.