The new century cookery book

1299. Asperges en Petits Pois. — Green asparagus points cut very small to resemble peas and boiled. Drain and toss in a little fresh butter, season with salt, pepper, and a pinch of caster sugar, dish up, sprinkle with chopped parsley, and serve. 1300. Pointes d’ Asperges a l’Argenteuil.— Puree of green asparagus points, mixed with chicken cream farce (cooked) or cooked chicken quenelles, set in asparagus-shaped mould so as to resemble a bundle of asparagus. This dish may be served hot with supreme sauce (No. 210) incorporated and poured round the shape, or cold with aspic (No. 293) incorporated and salad as garnish. 1301. Pointes d’Asperges a la Sevillienne.— Asparagus puree, prepared from the heads, points or sprue, filled into an aspic-coated mould mounted with cooked cold asparagus, well masked with aspic. This dish is served cold, and is garnished with a salad of artichoke bottoms in the centre, or round the base of the dish. 1302. Asperges sautees au Beurre. — Boiled asparagus cut into short lengths (soft parts only), seasoned and finished in butter, dished up neatly on a slice of toasted bread. 1303. Aubergines a laLyonnaise. — Baked stuffed aubergines or eggplants, with fried sliced onions placed on top of each. Serve hot. 1304. Aubergines aux (Eufs I* o dies. — 3 aubergines, 6 small poached eggs, 1 gill tomato pulp, 1 oz. bread-crumbs, 2 oz. chopped ham, J oz. butter, pepper and salt, chopped parsley. Cut the aubergines in halves lengthways, and remove the pips. Cook them till tender in salted water, take up and drain on a sieve. Mix the tomato pulp with the bread-crumbs and ham, warm up with the butter, and reduce a little ; season with pepper and salt and fill the .cavities of the aubergines with this ; put the aubergines on a dish, sprinkle with chopped parsley, and place in a hot oven for 5 minutes. Place one poached egg carefully on each half, garnish with parsley, and serve hot. 1305. Aubergines Anglaises (or Gourgeons ) an Gratia (Vegetable Marrow Baked). — 2 small vegetable marrows, 6 preserved mushrooms, 2 oz. cooked ham, 2 chicken livers, 1 shallot, 1 oz. butter, % gill brown sauce, bread-crumbs, pepper and salt. Peel the marrows, cut them in halves lengthwise, and cook in salted water until tender ; take up, drain, scoop out the seedy portions. Cut the livers into thin slices, chop the shallot and fry in the butter a golden colour ; add the livers, and toss over the fire for a few minutes ; then add the mushrooms, chopped finely, and the ham ; season to taste and moisten with a little sauce. Pill the cavities of the marrows with this, pour a little sauce over each, and place them on a buttered saute-pan. Sprinkle with bread-crumbs, add a few tiny bits of butter here and there, and bake in a sharp oven for about ten minutes. Dish up carefully and serve very hot. Great care must be taken not to overcook the aubergines in the first instance, else they will break in dishing up. 1306. Aubergines farcies. — 2 medium-sized egg-plants, 2 oz. butter, 6 mushrooms, 2 chopped shallots, 1 oz. lean bacon, 2 oz. bread-crumbs, 1 oz. suet, 1 teaspoonful chopped parsley , 1 oz. grated Parmesan cheese, 1 egg, salt and pepper, 1 gill demi-glace sauce (No. 237).