ASPARAGUS WITH CREAM
Wash and boil four or five bundles of asparagus. Have ready a pint of cream, or a pint of milk, with the yolks of six eggs stirred into it. Take four large rolls of bread, and cut a round piece out of the top of each. Scoop out the crumb from the inside of the rolls, and put it into the cream with the heads of the asparagus, of which you must save out a sufficient number (with a small piece of the stalk left on each) to stick the rolls with. Make holes in the top-pieces of the rolls.
Fry the rolls in butter. Put the most of the asparagus heads into the cream mixed with the crumb of the rolls, and simmer it awhile over a slow fire. When the rolls are fried, fill their cavities with the mixture. Stick the tops with the remainder of the asparagus, and lay them on the rolls.
Asparagus may be simply boiled with salt, and served up on toasted bread dipped in oil, and eaten with oil sauce.
Fry the rolls in butter. Put the most of the asparagus heads into the cream mixed with the crumb of the rolls, and simmer it awhile over a slow fire. When the rolls are fried, fill their cavities with the mixture. Stick the tops with the remainder of the asparagus, and lay them on the rolls.
Asparagus may be simply boiled with salt, and served up on toasted bread dipped in oil, and eaten with oil sauce.