No. 1057 Asperges en petits Pois.
Procure a bunch of small green asparagus, or sprue, break off the green tops carefully, avoiding the white parts, cut the tops into pieces the size of large peas, boil them in half a gallon of water into which you have put an ounce of salt: when tender strain them off, but be careful they are not too much done, or they would go in purée and taste watery; drain them dry upon a sieve and put them into a stewpan, with eight spoonfuls of white sauce (No. 7), a little pepper, salt, and grated nutmeg, with a teaspoonful of powdered sugar; place the stewpan upon the fire, move them round gently, add four pats of butter, and when melted finish with a liaison of one yolk of egg mixed with a quarter of a gill of cream; move it round over the fire, and when it thickens pour them upon your dish and dress croutons of fried bread round; or they may be served in a croustade of bread.