paste. Mix all thoroughly, and add the butter, sugar, and seasoning. Rub through a fine sieve and incorporate the egg yolks and half the above-mentioned quantity of cream. Stir this in a chafing dish until it is sufficiently cooked. Have ready a plate with a piece of buttered toast just before serving, add a little more cream and seasoning if needed, pour the mixture over the toast, garnish with fried bread croutons, and serve.
Time.—15 minutes. Average Cost, 1s. 6d. Sufficient for 3 or 4 persons. Seasonable at any time.
3652.—ASPARAGUS AU GRATIN.
Ingredients.—1 bundle of asparagus, 1 gill of Béchamel sauce (Nos. 177 to 179), grated cheese, breadcrumbs, butter, salt, a grate of nutmeg, and a pinch of cayenne.
Method.—Clean the asparagus, cut off the tender portion, and tie up in small bundles. Cook for about 20 minutes in fast boiling water slightly salted, then drain and let cool. Arrange the cooked asparagus in layers on a greased baking or gratin dish, placing layers of the prepared sauce between the layers of asparagus. Spread some of the sauce over the top, and sprinkle with grated cheese and breadcrumbs. Place a small piece of butter here and there on the surface, and bake in a sharp oven for about 20 minutes. The top should then acquire a golden brown. Place the gratin dish on another plain dish, cover with a folded napkin, and send to table.
Time.—40 minutes. Average Cost, 3s. 6d. to 10s. per 100. Sufficient for 8 persons. Seasonable, January to July.
3653.—BRAISED PARTRIDGES WITH CABBAGE. (Fr.—Perdreaux Braisés aux Choux.)
Ingredients.—1 brace of partridges, 3 slices of fat bacon, 2 peeled shallots, 1 bay leaf, 1 small bouquet garni, 1 blade of mace, 1 sliced carrot, 1 pint of good stock, 2 small cabbages, ½ a pint of well-reduced brown sauce, 1 sausage, salt and pepper.
Method.—Pick, draw, and truss the partridges for boiling. Line the bottom of an earthenware braising pan with the slices of fat bacon, the shallots, bay leaf, bouquet garni, mace and sliced carrot. Put in the partridges, and cook over a brisk fire for about 10 minutes long enough to brown the birds a little. Then moisten with the stock. Trim and wash the cabbages, cut them into quarters, and cook them in salted water till half done, drain them well, press in a cloth, and tie up each with string. Put them in the pan with the birds, season with