Asparagus

Cook one pound of asparagus tops in plenty of unsalted water; drain and lay them in a tinned basin with ten egg-yolks and twelve ounces of sugar; mix thoroughly, incorporating a pint of boiling milk; cook this preparation without allowing to boil, and put aside to cool, then add a pint of cream; color a third part to a pale green; strain through a sieve, and freeze the parts separately. With this ice fill some asparagus-shaped molds, the stalks or third part to be of the green ice, and the remainder white. Freeze the molds for half an hour, unmold, tie in bunches of three with a pink ribbon, and dress on napkins. Serve separately a sauce made of vanilla ice cream (No. 3458), whipped cream (No. 50) and maraschino. Asparagus can also be imitated by filling the molds with pistachio (No. 3454) and vanilla ice cream (No. 3458), and serving the same as the above.