Asparagus, Stewed
INGREDI- ENTS.-100 heads of asparagus, 1/4 lb. of bread-crumbs, 3 oz. of butter, 2 eggs, a little mace, salt. AVERAGE COST, 3s.
Scrape the asparagus and cut each head twice across into equal parts, lay the heads aside and boil the other parts till half done.
ASPARAGUS.
Put the butter into a stew-pan with the seasoning and the asparagus, heads as well as stems, and simmer gently for 1 hour.
Shortly before serving add the bread ASPIC JELLY. crumbs and the yolks of the eggs. Serve with the sauce poured over the asparagus.
TIME.-1 hour.
SEASONABLE from May to August.
Aspic Jelly, Moulded with Vegetables. INGREDIENTS for quart mould.-1 pint of aspic jelly, any cold boiled vegetables, such as asparagus tops, green peas, carrots, turnips, or beetroot in dice, cucumber (about 1 pint in all), 2 hardboiled eggs. AVERAGE COST, 1s. Coat a wetted mould with the melted jelly, and when cold arrange in it some of the vegetables, with due regard to colour and when cool some more vegetables, with and contrast; then add some more jelly AUBERGINES, BAKED.
