Asparagus A La Creme Recipe

Instructions

1. Take off about two inches of the head-ends of the asparagus; cut them into pieces about the size of peas, and put them into a saucepan with some cold salt and water.
2. Let them boil about ten minutes; then take them out, drain them, melt a piece of butter the size of an egg in a saucepan, and place them in it.
3. Shake the saucepan over the fire for a few minutes; then sprinkle a dessertspoonful of flour over it, and a small teacup of boiling water, pepper and salt to taste, and pour over the asparagus the beaten yolks of 2 eggs, mixed with 4 tablespoons of new milk.
4. Let all simmer gently for five or ten minutes; then serve.
5. Time, half an hour.
6. Allow a hundred for a tureenful.
7. Sufficient for five or six persons.