Asparagus a la Creme Recipe ingredients

To prepare this Asparagus a la Creme Recipe, first take off about two inches of the head-ends of the asparagus; cut them into pieces about the size of peas, and put them into a saucepan with some cold salt and water. Let them boil about ten minutes; then take them out, drain them, melt a piece of butter the size of an egg in a saucepan, and place them in it. Shake the saucepan over the fire for a few minutes; then sprinkle a dessertspoonful of flour over it, and a small teacupful of boiling water, pepper and salt to taste, and pour over the asparagus the beaten yolks of 2 eggs, mixed with 4 tablespoonfuls of new milk. Let all simmer gently for five or ten minutes; then serve. Time, half an hour. Allow a hundred for a tureenful. Sufficient for five or six persons.