A dozen heads of asparagus.
2 teacupfuls drawn butter.
2 eggs.
The juice of half a lemon.
Salt and white pepper.
Boil the tender heads in a very little salted water. Drain and chop
them. Have ready a pint of drawn butter, with two raw eggs beaten into
it; add the asparagus, and season, squeezing in the lemon-juice last.
The butter must be hot, but do not cook after putting in the asparagus
heads. This accompanies boiled fowls, stewed fillet of veal, or boiled
mutton.