... green asparagus. 5 or:. York liam. 2 or 3 tomatoes. A few truffles. 1 cmon. 1. Pull the leaves off the artichokes, leaving only the centres. Clean well, rub with lemon juice and boil in salt water. Then strain well. 2. Scrape and wash asparagus. Boil ...

... When quite set, turn out and garnish with mustard and cress, and serve with a salad. Lamb Cutlets in Aspic with Peas or Asparagus Braise a piece of neck of Iamb with vegetables, herbs, etc., and put on one side to get cold. Then divide and trim neatly ...

... truffle and small raviolis in the centre of each fillet. Remove dish from oven and set in centre a fine heap of very green asparagus heads, covered with butter at the moment cf serving. Serve with white wine sauce and tomatoes. Le Filet de Poulet Princesse ...

... bed on individual salad plates. Pile in the centre a little heap of cold cooked asparagus tips. Sprinkle all over, lettuce as well, with salt and pepper, and coat the asparagus tips with Heinz Salad Cream. Summer Salad Wash and dry the lettuce leaves, breaking ...

... mayonnaise sauce or with a good salade cream such as Heinz's. Asparagus Omelette For this omelette you need only very small, cheap asparagus, as only the tips are used. First boil the asparagus in the usual way, and when they are quite tender drain them ...

... boil. Turn out and serve with either tomato sauce or a puree of spinach. TARRAGON SAUCE, WITH ASPARAGUS This sauce is very good served with plainly boiled asparagus. Take a small handful of tarragon, and boil it in three-quarters of a pint of milk. When it ...

... MENU HORS D'OEUVRES. Anchovy fillet on slice of cold potato and tomato. Decorated butter and parsley ASPARAGUS SOUP. Decorated chopped parsley and asparagus tips RAKED VEAL FILLET. Baked veal with tomatoes. Decorated lemon butterflies POTATO SURPRISE FRIED ...

... some capers, and sprinkle it well with chopped tarragon and chervil. Salade d'Asperges This is a way of using cold cooked asparagus with mousseline sauce. Put half a gill of new milk info a pan with the yolks of four eggs and three crushed peppercorns place ...

... wineglassful of cream. The sweetbreads are sometimes larded with strips of truflles. ASPARAGUS OMELET (OMELETTE AUX POINTS D'ASPERGES) Boil about twenty-five heads of asparagus, and cut the green ends when tender into short pieces. Mix with them four well- ...

... you cannot use for the table. Gravy, gristle, ij meat trimmings and bacon rinds can all be S used. Outer leaves of celery, asparagus S stalks and mushroom trimmings are helpful S as well as the more ordinary vegetables. s Herbs improve the flavour but should ...

... Creme d'Asperge Froide Procure a bundle of asparagus, and boil in slightly salted water until tender, drain, and let cool. Meanwhile, mask the inside of a mould with aspic jelly, set the nicest pieces of asparagus round the sides and coat each layer with ...

... finely- choDDed onion. Salad Opera Asparagus tips. Green peas, lettuce. This is a simple but rather luxurious little affair and is best served with a plain oil and vinegar dressing handed separately in a sauce boat. The asparagus tips are cooked, tied in little ...