| How To Cook: |
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1. Separate the eggs; beat the yolks, and whip the whites to a stiff froth.
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2. Fold them together, and add 1 teaspoon cold water and some seasoning.
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3. Melt the butter in a heated omelet pan and cook the omelet.
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4. Mix the asparagus tips with ¼ pint of the sauce and fold this mixture into the omelet, put the omelet on a dish and leave it to get quite cold.
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5. Cool the remainder of the white sauce, sieve it and then whisk in the whipped cream.
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6. Pour this sauce over the omelet and serve cold.
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