The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

spoonfuls of green peas, one ditto of French beans, a few small pieces of cauliflower, and a few heads of asparagus; let the whole simmer twelve or thirteen minutes; season with a little salt and sugar if required; just before serving put in an ounce of butter, toss it about until melted; a bunch of parsley, with a bay-leaf, is a great addition to the flavour if stewed with them. No. 101. _Pointes d’Asperges en petits-pois._ Get some fresh sprue grass, cut it about a quarter of an inch long, the green part only where it will break off, have ready a stewpan of boiling water with salt in, throw in the sprue and let it boil very fast until tender, which will be a quarter of an hour, or according to the size; then put them on a sieve to drain, put eight tablespoonfuls of the sprue into a stewpan with ten ditto of bechamel sauce (No. 7), a little consommé, half a teaspoonful of sugar, a little salt, and a small quantity of chopped parsley; let it simmer five minutes; to finish add a pat of butter and two tablespoonfuls of liaison (No. 119). No. 102. _Purée d’Asperges._ Put twelve spoonfuls of sprue (boiled as No. 101), into a stewpan with two ounces of butter; stir it over a moderate fire until it is mashed, then add half a tablespoonful of flour, mix it well, add eleven spoonfuls of bechamel sauce (No. 7), and ten ditto of broth (No. 135), half a teaspoonful of sugar, a quarter ditto of salt, let it boil five minutes, rub it through a tammie, put it into a clean stewpan; before serving add a pat of butter. When wanted warm it quickly or it will turn yellow; if too thick moisten with a little milk. No. 103. _Concombres à blanc._ Get three best quality fresh cucumbers, cut them in pieces about two inches long, peel each separately, then cut the outside in three slices (or four, if large), leaving the seeds in one piece in the middle, trim off all the edges