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Asparagus Croustade

Carefully cut off a small piece of the end of three French rolls, and scrape out all the crumb with the handle of a spoon; put the tops and shells into a fryingpan with a little butter and fry them, or they may be placed before the fire to get crisp. Pour one breakfastcupful of cream into a saucepan, add the yolks of five eggs, and beat together for a few minutes, seasoning with a little salt and grated nutmeg. Set the saucepan on the fire and when the mixture begins to thicken, put in about seventy green parts of the asparagus, cut up into small pieces. Fill the rolls with this mixture, replace the lids or pieces of the tops that were cut off, and with a sharp-pointed stick or skewer make sufficient holes at one end of them to insert about ten more of the green parts of the asparagus. Then arrange them on a napkin placed on a dish, and serve. The pieces of asparagus projecting from the rolls will give the appearance of growing out of them.

Asparagus, Pompadour After washing, place the asparagus in a saucepan of salted boiling water, and boil until done. Take them out, cut them into lengths of about two inches, and place in a cloth near the fire to dry. Prepare a little sauce with vinegar, butter, yolk of egg, salt and pepper and place the asparagus on a dish, pour over the sauce, and serve.