European and American cuisine

minutes; strain through a sieve into a saucepan. Mix the yolks of 2 eggs with 1 tablespoonful lemon juice, add it gradually to the sauce ; set the saucepan on side the stove, add slowly while stirring 1 ounce butter in small portions ; stir until hot, without letting it boil, then serve in a sauce bowl. Sufficient for a family of 6. Asparagus à l'Italienne. — Boil 1 bunch of asparagus as in foregoing recipe ; lay it in layers in a dish ; sprinkle over each layer 1 tablespoonful grated cheese until all is used. Melt 2 ounces butter in a small saucepan, add 2 tablespoonfuls fine-chopped onion, cook 5 minutes ; spread them over the asparagus ; sprinkle 2 tablespoonfuls grated cheese over the top and 1 tablespoonful grated bread crumbs. Bake till light brown in a hot oven, and serve in the same dish. Asparagus à la Vinaigrette. — Boil 2 bunches of asparagus the same as asparagus with melted butter. Rub the yolks of 2 hard-boiled eggs fine, add drop by drop 3 tablespoonfuls salad oil; then 2 tablespoonfuls white vinegar, 2 tablespoonfuls of very finely chopped white shallots or onions, 1 even tablespoonful of salt, 1 even teaspoonf ul white pepper ; mix well together ; serve with the boiled asparagus either hot or cold. Asparagus with Ravigote Sauce.— Rub fine with a spoon the yolk of 1 hard-boiled egg, add gradually 1½ tablespoonfuls salad oil, then 1 tablespoonful white vinegar, 1 even teaspoonful salt, Ys even teaspoonful white pepper, 1 tablespoonful fine-chopped onion, the fine-minced white of the boiled egg, mix all together; add last 2 tablespoonfuls of whipped cream (or 1 tablespoonful unsweetened condensed milk) and 1 tablespoonful fine-chopped parsley. Serve with boiled asparagus either hot or cold. Asparagus with Peas. — Peel 1 bunch of asparagus and cut the tender parts into 1-inch pieces; place in a saucepan, cover with boiling water, add 1 teaspoonful salt, and boil till done. At the same time put 1 pint of young green peas in a saucepan over VEGETABLES. 477 the fire, add 1 teaspoonful sugar, cover with hoiling water, boil till tender and nearly dry. Melt in another saucepan 2 ounces butter, add 1 tablespoonful flour, stir and cook 3 minutes ; add 1½ cupfuls asparagus water, cook and stir a few minutes ; mix the yolks of 3 eggs with Ys cupful cream, add it to the sauce, stir until hot, not allowing it to boil. Drain the asparagus on a sieve, drain also the peas ; place them in a hot dish, pour over the sauce, and serve. Asparagus, Stewed. — Cut 1 bunch of peeled and well-washed asparagus into Ys-inch pieces, place them in a saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender. In the meantime melt 1 tablespoonful butter, add ½ tablespoonful flour, stir and cook 3 minutes; add 1 cupful of asparagus water and ⅜ cupful milk, cook 5 minutes ; drain the asparagus and put it in the sauce, return it for a few minutes over the fire, then pour it over 6 small slices of buttered toast Asparagus, Fried. — Season 1 bunch of cooked asparagus with 1 even teaspoonful seasoning salt, dust with flour, dip in beaten egg, and roll in fine sifted bread crumbs. Place ½ ounce lard and ⅜ ounce butter in a frying pan over the fire ; as soon as hot put in as many asparagus pieces as will conveniently go into the pan, fry light brown, and serve on a hot dish. In place of lard, beef fat may be taken.