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Asparagus Timbales

Cut the points from the asparagus as far as they are perfectly tender, cutting in bits about one-half inch long. Wash thoroughly, and put them into boiling water with one teaspoon of salt to each two quarts of water. Boil rapidly for ten minutes and drain thoroughly. In the meantime cover one pint of bread crumbs with one gill of hot milk. Let this stand until the crumbs are soft, then beat with a fork until free from lumps. Add three eggs, one at a time, and mix well together. Stir in one saltspoon of salt, a dash of cayenne, three tablespoons of melted butter, and one tablespoon of onion juice. When well mixed stir in carefully one pint of asparagus tips. Butter small timbale molds holding about one gill, sprinkle with finely minced parsley and two-thirds fill the molds. Set in a baking-pan of boiling water, not enough, however, to reach the top. Cover with a sheet of buttered paper and cook in the oven for twenty minutes. Invert on a heated platter, garnish with parsley and serve with a white sauce.