Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use.
Note.—When rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon.
[No. 160.]—Béchamel Sauce.
- 1 shalot or small onion.
- 3 sprigs of parsley.
- 24 peppercorns.
- 1 pint milk.
- 1 ounce butter.
- 1 ounce flour.
- 1 bay leaf.
- 1 teaspoon sweet herbs.
- A very little mace.
- ½ teaspoon salt.
- 2 yolks of eggs.
Simmer the seasonings in the milk for three-quarters of an hour, strain, add the butter and flour, which have been previously mixed, stir until the sauce thickens, add the beaten yolks of eggs, and it is ready for use. Care must be taken not to allow the sauce to boil after the eggs have been added.
[No. 161.]—Curry Sauce.
- ½ pint soaked lentils.
- 1 shalot or small onion.
- 1 small turnip.
- 1 teaspoon curry powder.
- 1 small carrot.
- 1 pint water.
- ½ teaspoon salt.
- 1 ounce each flour and butter.
Slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, butter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils.
Note.—This sauce is suitable for curried eggs, savoury rice balls, etc.