EGG CUTLETS WITH ASPARAGUS
Half a pint milk, ¹⁄₂ small onion, a strip of lemon-peel, parsley, 2 ozs. butter, 1¹⁄₂ ozs. flour, 4 hard-boiled eggs, 2 tablespoonfuls cooked asparagus (cut into small pieces), seasoning, 1 raw egg, breadcrumbs, a few pieces of raw macaroni.
Half a pint milk, ¹⁄₂ small onion, a strip of lemon-peel, parsley, 2 ozs. butter, 1¹⁄₂ ozs. flour, 4 hard-boiled eggs, 2 tablespoonfuls cooked asparagus (cut into small pieces), seasoning, 1 raw egg, breadcrumbs, a few pieces of raw macaroni.
Method.—Put the milk into a saucepan with the onion, lemon-peel, two or three little pieces of parsley, and some salt, pepper, and nutmeg, and let it simmer very gently for twenty minutes, then strain into a basin. Cook the butter and flour together until a perfectly smooth paste is formed, and moisten it gradually, stirring rapidly all the time, with the flavoured milk, and continue stirring until the sauce is very thick, when the pan should be removed from the stove. Pass the hard-boiled eggs through a wire sieve while the milk is simmering, and add them to the prepared sauce, then the asparagus and a little more seasoning, and spread the mixture out on a flat dish. When it is cold, take about a dessertspoonful at a time and form it, on a floured board, into the shape of a cutlet. When all the mixture has been used, insert a small piece of macaroni at the narrow end of the cutlets torepresent the bone, and after brushing them over with beaten egg, cover them thickly with fine breadcrumbs and put aside for about half an hour for the crumbs to harden; then fry the cutlets in deep, boiling fat until they are a golden brown; serve them on a support of fried bread and garnish the dish at intervals with little heaps of potato-chips, and send them to the table accompanied by a tureen of thick Madeira sauce.