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Carrots and Asparagus

(Alsace-Lorraine.) Peel, and slice the carrots into small squares, add as much asparagus; also cooked, cut into the same-sized pieces, using only the best part. Cover with white stock or milk, and heat well together. If milk is used, add flour, butter, yolk of an egg, and parsley.

HARICOT BEANS (as cooked in Burgundy.).

Burgundy being the province where wine is plentiful because of the vineyards, everything there is cooked in it. Soak 1/2 pound of red beans overnight. Drain them, add 1 ounce of butter, an onion, cut fine, 1 clove, some parsley and thyme, and enough consomme to cover. Boil slowly until tender but dry. Take out the herbs, add salt and pepper, and 1/2 cup of red wine. Serve hot, as a separate course.