Poached Eggs With Asparagus Recipe 2 ingredients

To prepare this Poached Eggs With Asparagus Recipe 2, first have ready a small bunch of hot, boiled asparagus (See page 174) and two or three slices of toast. Dispose the asparagus on the toast with the heads all the same way. Over the asparagus pour three-fourths a cup of white, Bechamel or drawn butter sauce and set an egg carefully poached in water above. For variety substitute cooked celery (stalks, cut in inch lengths), peas, string beans, chicken, fish, etc., for the asparagus. All of these should be stirred into the sauce and then set in place on the toast.