Cut off the tender tops of fifty heads of asparagus; boil and drain
them. Have ready half a dozen (or more) stale biscuit or rolls, from
which you have cut a neat top slice and scraped out the crumb. Set them
in the oven to crisp, laying the tops beside them that the cavities
may be well dried. Meanwhile, put into a saucepan a sugarless custard
made of a pint—if you need so much—of milk, and four well-whipped eggs.
Boil the milk first, before beating in the eggs; set over the fire and
stir until it thickens, when add a great spoonful of butter, a little
salt and pepper; lastly, the asparagus tops, minced fine. Do not let
it boil, but take from the fire so soon as the asparagus is fairly
in; fill the rolls with the mixture, put on the tops, fitting them
accurately; set in the oven three minutes, and arrange on a dish, to be
eaten hot.
The number of rolls will depend upon their size. It is better to have
them small, so that one can be served to each person. They will be
found extremely nice.