is merely endive, washed and torn apart with red peppers added here and
there as well as the ordinary salad dressing.

_Belgian asparagus_ is done by adding to the cooked vegetable a
bechamel sauce, poured over the dish, and then slices of hard boiled eggs
placed on the top. The giant asparagus is used, and it is eaten with a
fork.

[_A Grocer's Wife._]



BRUSSELS CARROTS

Cut young carrots in small pieces, blanch them in salted water; melt some
butter in a stew pan, add enough water and meat extract to make
sufficient to cover the carrots, season with pepper, salt and a pinch of
sugar and toss the carrots in this till they are tender. Then add the
yolk of an egg and a tablespoonful of cream, holding the pan just off the
fire with the left hand, while you stir with the right. When it is well
mixed pour all out on a vegetable dish and sprinkle over with chopped
parsley.

[_Amie reconnaissante._]



CARROTS AND EGGS