Name: Asparagus Au Gratin
Ingredients: 2 lb Fresh asparagus; 1/4 lb Butter; 1/2 c Flour; 2 c Milk; Salt & freshly ground black pepper to taste; 1 ds Nutmeg; 3 Egg yolks; 1/4 lb Grated Swiss cheese

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	French	Vegetable	4	Servings

INGREDIENTS

2	lb	Fresh asparagus
1/4	lb	Butter
1/2	c	Flour
2	c	Milk
		Salt & freshly ground black pepper to taste
1	ds	Nutmeg
3		Egg yolks
1/4	lb	Grated Swiss cheese

INSTRUCTIONS

Select a pan in which the asparagus will be able to lie flat. Add 1/2 inch
water & bring to a boil. Wash asparagus thoroughly. Place in the boiling
water; cover & cook 10 minutes. Melt the butter in a separate saucepan over
low heat. Stir in the flour to make a roux. Add milk & simmer 10 minutes,
stirring constantly. Preheat broiler. When asparagus is done, drain &
remove gently, so as not to break the tender tips, to a casserole dish.
Keep warm. When milk-roux mixture has cooked 10 minutes, season with salt,
pepper & nutmeg. Remove from heat & blend in egg yolks thoroughly. Pour
sauce over asparagus. Sprinkle with cheese & place under broiler only until
cheese turns golden brown.
BAGWELLS
KALAKAUA AVENUE, HONOLULU.
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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