Asparagus ‘Perlate’
Cut the heads of a bunch of asparagus into small pieces like peas, and put them into salted boiling water. When almost cooked, drain, and put them into a sauce-pan with four ounces of fresh butter and a little powdered sugar, sprinkle well with flour, and pour a little soup, or sauce ‘Vellutata’ over them (see Sauces, p. 127). When thoroughly cooked, mix two or three well-beaten-up yolks of eggs with them, and serve very hot.