The Swedish, French, American cook book

ASPARAGUS ( Asperges ) Asparagus with Butter ( Asperges au Beurre) If the asparagus is white at the end, cut about one inch off; peel with a sharp knife — carefully, so as not to cut the asparagus. Put in hot wTater (sufficient to cover it) with little salt and a pinch of baking soda; cook about twenty minutes. Take out — carefully, so as not to break the head of the asparagus; putPut on a platter, pour some melted butter over, sprinkle with chopped parsley. Serve with the meat, or they can be served as an entree after the roast. Asparagus with Hollandaise Sauce Asperges, Sauce hollandaise Cook asparagus [see recipe: Asparagus with Butter]. When cooked, remove carefully (do not break the heads); put on a napkin on a platter. Some prefer pieces of toast put underneath the asparagus; in this case, make nice square pieces of buttered toast and arrange them on a platter; dish the asparagus on top of the toast. Serve with a rich hollandaise sauce at the side. Asparagus with Allemande Sauce Asperges, Sauce allemande Cook asparagus [see recipe: Asparagus with Butter]. When cooked, remove carefully (do not break the heads); dish up on nicely arranged buttered toast, with an allemande sauce in a sauceboat at the side, as an entree after the roast. Asparagus ( Asperges ) a la Mayonnaise Cook asparagus [see recipe: Asparagus with Butter], sprinkle with cold water, leave in icebox until cold. Serve on a platter on a folded napkin with the mayonnaise dressing in a sauceboat at the side as an entree after the roast. Asparagus Tips with Butter (Pointes d' Asperges au Beurre) Select nice green asparagus; cut the tips off — about one and a half inches in length; wash well; put in a pan with water (sufficient to cover them) with a little baking soda and salt; let cook until tender — from fifteen to eighteen minutes; drain the water off, pour some melted butter over them, let stand until ready to serve. Asparagus tips are generally served in the centre and around entrees or with cutlets of meat of any kind. Creamed Asparagus Tips ( Pointes d’ Asperges a la Creme ) Cook asparagus tips [see recipe: Asparagus Tips with Butter]. Make a rich cream sauce, put the tips into it. Dish up in a vegetable dish. Serve as a vegetable. Can also be served in fanchonette baskets, croustades, or patties or as an entree. ARTICHOKES ( Artichauts ) Jerusalem Artichokes with Butter Artichauts de Jerusalem , au Beurre Peel the artichokes, cut in fancy shapes according to taste [can also be left whole, but in this case cut them all the same size]. Put on stove in water (sufficient to cover them) and a little salt; cook from fifteen to twenty minutes — covered; drain off the water, put in a vegetable dish, pour some melted butter over, sprinkle with chopped parsley. Serve as a vegetable with any kind of meat. Jerusalem Artichokes {Artichauts de Jerusalem,) a l’ltalienne Peel and cook artichokes [see recipe: Jerusalem Artichokes with Butter]. Put in a vegetable dish, sprinkle with chopped parsley. Serve with sauce italienne as a vegetable with any kind of meat. Jerusalem Artichokes {Artichauts de Jerusalem) a la Creme