Asparagus Forced In French Rolls

Take out the crumb of three French rolls, by first cutting off a piece

of the top crust; but be careful to cut it so neatly that the crust fits

the place again. Fry the rolls brown in fresh butter. Take a pint of

cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir

them well together over a slow fire until the mixture begins to be

thick. Have ready a hundred of small asparagus boiled; save tops enough

to stick in the rolls; the rest cut small and put into the cream; fill

the rolls with it. Before you fry the rolls, make holes thick in the top

crust to stick the asparagus in; then lay on the piece of crust, and

stick it with asparagus as if it was growing.