butter, 1 small bunch of parsley, 3 or 4 green onions, 1 large lump of
sugar, 4 tablespoonfuls of sauce tournée.
_Mode_.--Break the asparagus in the tender part, wash well, and put them
into boiling salt and water to render them green. When they are tender,
take them out, and put them into cold water; drain them on a cloth till
all moisture is absorbed from them. Put the butter in a stewpan, with
the parsley and onions; lay in the asparagus, and fry the whole over a
sharp fire for 5 minutes. Add salt, the sugar and sauce tournée, and
simmer for another 5 minutes. Rub all through a tammy, and if not a very
good colour, use a little spinach green. This sauce should be rather
sweet.
_Time_.--Altogether 40 minutes.
_Average cost_ for this quantity, 1s. 4d.
ASPIC, or ORNAMENTAL SAVOURY JELLY.