Procure a bunch of small green asparagus, or sprue, break off the green
tops carefully, avoiding the white parts, cut the tops into pieces the
size of large peas, boil them in half a gallon of water into which you
have put an ounce of salt: when tender strain them off, but be careful
they are not too much done, or they would go in purée and taste watery;
drain them dry upon a sieve and put them into a stewpan, with eight
spoonfuls of white sauce (No. 7), a little pepper, salt, and grated
nutmeg, with a teaspoonful of powdered sugar; place the stewpan upon the
fire, move them round gently, add four pats of butter, and when melted
finish with a liaison of one yolk of egg mixed with a quarter of a gill
of cream; move it round over the fire, and when it thickens pour them
upon your dish and dress croutons of fried bread round; or they may be
served in a croustade of bread.