Cut what remains of them into bits the size of peas. After having washed the latter, plunge them into boiling salted water, and cook them quickly, that they may keep green.
This done, thoroughly drain them; let their moisture evaporate by tossing them over the fire; cohere them with butter, away from the fire, and dish them in a timbale with the faggots on top.
They are usually served in small patty crusts, or in small tartlet crusts, with a few sprew tops on each small patty or tartlet.
[2045—POINTES D’ASPERGES A LA CRÈME]
Prepare them, and cook them in salted water as above.
Their cohesion with cream is in pursuance of the procedure common to other vegetables similarly prepared, and they are served like those of No. [2044].
Egg-Plant (Aubergines)
[2046—AUBERGINES A L’ÉGYPTIENNE[!-- TN: acute invisible --]
Cut them into two lengthwise; trim them round the edges; [cisel] the middle of each with the view of facilitating the cooking process, and cook them.
Drain them; remove the pulp from their insides, and set the shells on a buttered [gratin] dish.