... The Menta t CONCERNING ASPARAGUS Asparagus is always a delicious vegetable, and when served as a separate course its special flavour is more noticeable than when, as was formerly our English custom, it was served with the meat course. There are various ...

... gravy, and serve. Asparagus Patties Clean a small bundle of green asparagus in the usual way, cut the soft portions in half-inch pieces, parboil, drain on a sieve. Slice eight or ten preserved mushrooms, saute them with the asparagus in butter mix with ...

... in the pan one bundle of asparagus, already whitened in boiling water for ten minutes, then well- dry, cook until tender, add the nieces of fowl, and salt to taste. Stew over a slow fire for eighteen minutes, heap the asparagus in centre of the dish, place ...

... glaze, and serve round a macedoine of vegetables, tossed in some mayonnaise and garnished with aspic jelly. Asparagus Mould Clean a bundle of asparagus (about fifty heads), cut off the hard part, and tie the other up in bundles boil in slightly salted water ...

... and Beetroot Salad Calf's Head Salad Asparagus Salad SALADS are always popular, and form a distinctive place in the menu. Any cooked vegetables mixed with meat, chicken or fish, make an attractive dish and asparagus especially is generally appreciated ...

... about one pint of green asparagus tips into small pieces, boil them in salted water, and drain, add a pinch each of nutmeg, castor sugar, paprika, and a dish of cayenne. Mix this with enough tartare sauce to well season the asparagus. Fill the prepared tomato ...

... 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 ...

... Dressed on Spinach New Potatoes Fruit Salad with Cream Coffee 3 Cold Salmon Mayonnaise Braised Fillet of Beef with Spaghetti Asparagus Rhubarb Fool Devilled Sardines Coffee Mayonnaise of Chicken in Shells Pour a teaspoonful of mayonnaise into some china shells ...

... served. Hultres Clear Consommd Salmon. Sauce Ravigotte Whitebait Lamb Cutlets on Spinach New Potatoes Guinea-Fowl. Salad Asparagus Pineapple Sponge Caviar aux Crevettes Salmon. Sauce Ravigotte Boil a nice cut from the centre of the fish, and serve with ...

... A lb. will be required, also J lb. of cooked ham or bacon, one hard-boiled egg, any cold vegetables, such as carrots and asparagus tips, 1 oz. of gelatine, one pint of clear vegetable stock. Rinse a souffle-tin in cold water, melt the gelatine in the stock ...

... of Duck with Rice. New Potatoes Pineapple Whip. Strawberries and Cream III Cold Salmon Mavonnais Roast Shoulder of Lamb Asparagus Vanilla Cream. Devilled Sardines* Mayonnaise of Chicken in Shells Pour a teaspoonful of mayonnaise into some china shells ...

... aspic before it is quite set. Arrange the cutlets round on aspic chopped and heaped up on the dish fill the centre with asparagus heads, and serve mayonnaise round it garnish with croutons of aspic, red and white alternately. Chaufroix of Mutton Cutlets ...