Asparagus, Countess Style-Heads

Scrape some green asparagus, cut them, leaving the tops two and a half inches long, and tie these into small bunches; cook in salted water, and when done cut off the strings and dress them in a pyramid; garnish around with bouchees filled with asparagus tops and mushrooms as follows: After the asparagus is cut off for the above break the remaining tender parts of the stalks, and cut them into quarter of an inch thick pieces; cook in salted water, and drain; put these into a saucepan with as much cooked mushrooms cut into quarter-inch squares, and dilute with good buttered veloute (No. 415); season properly, and fill very hot bouchees (No. 11) with it. Serve a veloute sauce apart, having it thickened at the last moment with egg-yolks, cream, a liberal piece of fresh butter and lemon juice.