Soyer's standard cookery

Cut the stalks of a bundle of fresh asparagus evenly, and tie them up into a bunch, put them upright into a pan just large enough to hold them comfortably and with boiling water to within about three inches of the tops. Keep them on the fire for from thirty to forty minutes, then lift them out, drain well, remove the string and dish up on a napkin or square of toast. Treated in this way, the heads are not apt to come off, and the stalks, instead of being tough, are quite tender. Asparagus with Nut Gravy. •Cut the young, green, small asparagus diagonally into equal lengths (like French beans), and cook lightly in fat; when slightly crisped, season with white pepper, salt, minced parsley and chervil and add a little stock; simmer gently till cooked. Now add a spoonful or so of nutmeg, and serve. The great secret of this dish is only to put in enough stock in the first instance to cook the asparagus, for it should all be absorbed by the time you add the nutmeg. Vol Au Vent of Asparagus and Eggs. Cut up two dozen or so heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs. Flavor with pepper and salt and stir freely. Add a piece of butter, the size of a walnut, and continue stirring for two minutes. Serve in a vol au vent case of pastry. Mushrooms, tomatoes, or green peas may be served in the same way. Asparagus Stew. Cut the tender part of asparagus into small pieces and cook in salted water. Now mince finely some parsley, spring onions, and lettuce leaves. Place these in a stewpan with butter, a little water. Simmer gently until cooked, add the asparagus and serve at once. Asparagus and Cheese. Take the tender parts of asparagus and boil them in salted water. Now take a shallow baking dish and spread upon it a layer of grated cheese and butter. Upon this spread a layer of the cooked asparagus and so on alternately, having a layer of cheese and butter on the top. Place in the oven and bake until browned. Croustades of Broad Bean. Shell the beans and drop into boiling salted water. Boil gently from fifteen minutes to half an hour. When tender pour the water away, and shake them in the saucepan over the fire with a little butter, or cream, pepper and salt; serve about six beans in a case of fried bread, and pour a little parsley sauce over. Beans and Wine. Soak half a pound of dried beans overnight; the red are the best but haricot beans will do. After draining, place them in an enameled saucepan with an ounce of butter, a minced onion, one clove, a bouquet garni, and just enough clear stock to cover. Simmer slowly until the beans are tender but dry. After removing the bunch of herbs add half a teacupful of Burgundy or claret, a little pepper and salt, make very hot, and serve at once. French Beans with Cheese Sauce.