d'asperges à la comtesse, is made very much in the same way, save that when first simmered in the butter, four tablespoonfuls of chicken glaze are mixed with them, and a few minutes later about three-quarters of a gill of sauce suprême (a rich white sauce made with chicken stock) is added; it is allowed to reduce a third by rapid boiling, is then moistened with sufficient strong chicken stock, sieved, and lastly thickened with a liaison of two or more egg yolks beaten up with three or four spoon- fuls of double cream and an ounce or more of butter. It is then served with the asparagus heads, and any dainty garnish to taste. Both of these soups should be of a faint delicate green, and if the asparagus in itself is not sufficient to impart this, a few drops of spinach or other vegetable greening must be added, but in any case it must not be over- coloured !
Bisque of Crayfish.—Take sixty fine crayfish, freshly cooked, and remove all the flesh from the shells, keeping the best coloured of the latter to make into red butter. Take about half, or a little more, of the bodies or tails of the crayfish, and mince these with the flesh of the claws and a few of the shells, then pound these carefully and work them up to a smooth paste with a little good fish stock; add this paste, with a bouquet of herbs, to sufficient stock to moisten it all well, let it boil up, and then simmer steadily for twenty-five to thirty minutes, after which sieve it, and re-heat it, working into it 5oz. or 6oz. of crayfish butter as you do so. Put the of the tails into the tureen, pour the soup upon