Quenelles for Purée of Asparagus.—Take about a quarter of a pound of any white farce and divide it into two parts; colour one red with a little carmine, and whiten the other with a little cream; then by means of forcing bag and pipe make little bunches like half a dozen peas put together, alternating the colours, on the bottom of a buttered sauté pan; cover the quenelles with boiling water, bring to the boil, and let it stand on the side of the stove for two or three minutes, then use.