Asparagus Sprue à la Pompadour (Hot)
Steam the sprue, or small asparagus, in boiling salted water (see p. [21]), cut into lengths as above, and let them dry in a well-heated napkin, in a warm place, to keep hot. Meanwhile stir together some fresh butter, the yolk of 1 or more eggs, a spoonful of vinegar, a dust of salt, and some freshly-ground black pepper; stand the pan containing this in another pan half-full of boiling water, and stir it over the fire till thoroughly blended. Place the asparagus in the dish, pour the sauce over it, and serve.