... flour, well mixed. Cook for ten minutes, stirring frequently. Add the asparagus pulp, season with salt and pepper, bring to the boil, and add some cream and the heads of the asparagus before serving. Coquille de Homard Take a medium-sized lobster, an ounce ...

... Cook for ten minutes, stirring frequently. Season with salt and pepper, and add the asparagus. Bring to the boil and add a little cream and the heads of the asparagus just before serving. Saumon a l'Estragon One and a half pounds best cut of salmon, which ...

... arranging the lobster on a dish. To prepare asparagus, cut the stalks an even length and scrape the white part lightly from the tip downwards. Then tie in bundles according to the thickness. Cook in an asparagus kettle in boiling water with a little salt ...

... 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 ...

... 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 ...

... mint sauce. Dip the cutlets in this so that they are thickly masked. Leave till set, and serve on a dish with cold peas or asparagus, which have been cooked and laid on ice. Arrange high on the dish and pour over them some mayonnaise sauce. Grape Fruit Salad ...

... tablespoonfuls of butter rubbed to a paste with two table- spoonfuls of flour, and stir until thick and smooth. Add the asparagus pulp and liquid, and season to taste with salt and pepper. Add the reserved tips, simmer for five minutes, and serve. Homard ...

... jhmM Yhan By A. H. ADAIR Hard-boiled eggs. Bechamel sauce. Asparagus tips. Salt, pepper. A little cream. The hard-boiled eggs are shelled, cut in two lengthways and kept hot. While this is being done you can have started the bèchamel. You know, of course ...

... the menu even though vegetables are scarce. An excel lent mixture is made with cooked potato, cooked cauliflower, tinned asparagus, tinned peas, fresh watercress, beetroot, sugar, hard-boiled eggs and dressing. To ensure crisp dryness the essence of good ...

... Oysters 3 8 Crumbs 4 Butter flavours 444 Cold Meat ..4040 Vegetable Salad Peas 5 Beans 5 Potatoes 2 Cucumber 6 Tomatoes 1 o Asparagus tips 6 Dressing 5 3 5 Celery and Cheese Celery ..16 Biscuits Butter 6 Cheese ..1636 Coffee 8 8 16 5 TNFINITE variety and ...