Salade d’Asperges à la d’Aumale
This is a way of using cold cooked asparagus with mousseline sauce. Put ½ gill of new milk into a pan with the yolks of 4 eggs, and 3 crushed long peppercorns; place this all in a bainmarie, or larger stewpan, half filled with boiling water, and whisk it all together well for a few minutes; now add 1 oz. of butter, adding it bit by bit, and only putting in another piece when the first is thoroughly melted and worked in. Season it as you whisk with a dust of salt and nutmeg, and a tiny squeeze of lemon juice at the last. When it is finished this sauce should look like frothed cream.
Another salad which is suitable for hot weather is