Asparagus A L'irlandaise - Asperges A L'irlandaise

Cleanse and cook the Asparagus'(vol. i. page 252), for twenty-five to thirty minutes, or use bottled or tinned, then take up and put away on ice, or in the ice cave with a damp napkin over it, till quite cold; dish on a crouton of fried bread, and pour cold Irlandaise sauce (vol. i.) round it; garnish with tarragon and chervil, iced artichoke bottoms cut into halves, and cut raw tomatoes, seasoned with mignonette pepper, a little salt, salad oil, and tarragon vinegar, and use for luncheon or as a second-course dish.

Asparagus A L'espagne Asperges A L'espagne

Take some plainly boiled Asparagus (vol. i. page 252), place it in a pile on a square piece of buttered toast or a fried crouton, then arrange round it some small croutons of fried bread, placing on each crouton a nicely-poached fresh egg brushed over with a little warm butter and sprinkled over with finely-chopped raw green parsley; pour here and there on the dish between the croutons some Tomato puree (vol. i.); serve while hot for luncheon or as a second-course dish.

Asparagus A La Princesse - Asperges A La Princesse

Mix together in a stewpan one ounce of fine flour and one ounce of fresh butter, add half a pint of cream, a pinch of coralline pepper, and one very finely-chopped eschalot, and stir these together over the fire till the mixture boils, then add the strained juice of a lemon, and half a gill of cold single cream or milk, and tammy. Have six whole eggs whipped for several minutes, then mix with the cream mixture in a saute pan, stir over the fire till the mixture thickens, but do not let it boil; butter an entree dish, spread a thin layer of the prepared sauce all over the bottom, arrange a layer of cooked asparagus that is cut in lengths of about one inch on it, place here and there little pieces of butter, then cover the asparagus over with another layer of the sauce, and continue this process until the dish is three-parts full. Then have five whites of eggs whipped very stiff, with a pinch of salt and a dust of coralline pepper, place this in a forcing bag with a rose pipe, cover the contents of the dish as in engraving with the mixture, sprinkle all over with finely-grated Parmesan cheese, and stand the dish in a tin containing boiling water; place it in a moderate oven for about fifteen minutes, when it should be a pretty brown colour and quite crisp, then take up and serve for a second-course or luncheon dish.

Asparagus - Suedoise Sauce - Asperges - Sauce Suedoise

Open a tin of asparagus, and place it on some pounded ice till perfectly cold. Take a timbal mould (specially made for this purpose) and fill it with plain cold water; place it in the charged ice cave and let it remain for two and a half to three hours, occasionally turning the mould from side to side in the cave so as to get the water thoroughly frozen; then dip the mould into tepid water, pass a clean cloth over the bottom to absorb any moisture, and turn out the ice on to the dish on which it is to be served, on a dish-paper or a folded napkin. Drain the asparagus on a clean cloth, cut off any hard part from the bottom of the stems, and then arrange it in a group, as shown in the engraving, in the centre of the timbal of ice; garnish round the top of the timbal with little picked sprigs of nice green fresh chervil, and serve for second course or luncheon, or for any cold collation, with iced Suedoise sauce in a sauceboat.