Cover asparagus with cold water, bring to boiling point, drain, and add stock and onion; let simmer eight minutes, rub through a sieve, reheat, add cream, egg and seasonings. Strain and serve. TOMATO BISQUE. 2/3 cup canned tomatoes 1/4 slice onion Bit of bay leaf 2 cloves 1/4 cup boiling water 1/8 teaspoon soda 1/2 tablespoon butter 1/4 teaspoon salt Few grains pepper 2 tablespoons heavy cream Cook first five ingredients for eight minutes. Rub through sieve, add soda, butter in small pieces, seasoning, and cream. Serve at once. CAULIFLOWER SOUP. 1/3 cup cooked cauliflower 2/3 cup chicken stock Small stalk celery 1/4 slice onion 1 egg yolk 1 tablespoon heavy cream 2 teaspoons butter Salt and pepper Cook cauliflower stalk, celery and onion eight minutes. Rub through purée strainer, reheat, add egg yolk slightly beaten, cream, butter, and seasoning. MUSHROOM SOUP. 3 mushrooms 2/3 cup chicken stock 1/4 slice onion 2 teaspoons butter 1 egg yolk 1 tablespoon heavy cream 1 teaspoon sauterne Salt and pepper Clean mushrooms, chop, and cook in one teaspoon butter five minutes. Add stock and let simmer eight minutes. Rub through a purée strainer, add egg yolk slightly beaten, cream, remaining butter, seasoning and wine. SPINACH SOUP. 1 tablespoon cooked chopped spinach 2/3 cup chicken stock 1 egg yolk 1 tablespoon heavy cream Salt and pepper Cook spinach with stock eight minutes. Rub through a purée strainer, reheat, add egg yolk slightly beaten, cream, and seasoning. BROILED FISH, CUCUMBER SAUCE. Serve a small piece of broiled halibut, salmon, or sword fish, with cucumber sauce. Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with salt, pepper and vinegar. BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE. Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with salt and pepper, place in pan, cover with buttered paper and bake twelve minutes. Serve with, Hollandaise Sauce.--Put yolk of one egg, one tablespoon butter, and one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a larger one containing water, and stir mixture constantly with wooden spoon until butter is melted. Then add one-half tablespoon butter, and as the mixture thickens another one-half tablespoon butter; season with salt and cayenne. This sauce is almost thick enough to hold its shape. One-eighth teaspoon of beef extract, or one-third teaspoon grated horseradish added to the first mixture gives variety to this sauce. BAKED HALIBUT WITH TOMATO SAUCE.