40 heads of asparagus.
1 1/2 ounces flour.
2 ounces butter.
1 tablespoon milk.
1/2 teaspoon salt.
A little pepper.
Place the flour and butter in a basin and beat them thoroughly, then add
the salt, pepper, milk, the eggs well beaten, and the tender green part
of the asparagus cut very small; stir all well together, then pour into
a well-buttered mould or basin, and steam for one and a half hours. Turn
out, and serve with asparagus sauce poured over.