Allied Cookery: British, French, Italian, Belgian, Russian

the asparagus well, cut off the points and the edible parts of the stalks, and keep them hot. Strain the milk and return it to the stew-pan, add the butter and flour previously kneaded together, and stir until a smooth sauce is obtained. Beat the yolks of eggs slightly, add them to the sauce, and stir until they thicken, but do not allow the sauce to boil, or the yolks may curdle. Season to taste, and add the lemon-juice. Pile the asparagus on the croûtes, cover with sauce, garnish with strips of cucumber, and a little chopped parsley, and serve as a vegetable entremet or as an entrée for a vegetarian dinner. CELERY CROQUETTES Two heads of celery, stock, 1 oz. of butter, 1 oz. of flour, 1 shallot, 1 gill of milk, seasoning, 2 yolks of eggs, egg and bread-crumbs, fat for frying. Trim and wash the celery, and cut into short pieces, blanch them in salted water, and drain, then cook till tender in well-seasoned stock. Drain the cooked celery, and chop it rather finely. Melt the butter in a stew-pan, add the shallot (chopped), and fry a little, stir in the flour, blend these together, and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, add the egg-yolks at the last. Spread the mixture on a dish and let it get cold. Make up into croquettes--cork or ball shapes--egg and crumb them, fry in hot fat to a golden colour, drain them on a cloth or paper, and dish up. RAGOÛT OF CELERY Two or 3 heads of celery, 1 pint of white stock, 1/2 pint of milk, 2 tablespoonsful of cream, 1 medium-sized Spanish onion, 24 button onions, 1 dessert-spoonful of finely chopped parsley, 2 ozs. of butter, 2 ozs. of flour, salt, and pepper. Wash and trim the celery, cut each stick into pieces about 2 inches long, cover with cold water, bring to the boil, and pour the water away. Put in the stock, the Spanish onion