Part 2 — BELGIAN SALAD
Reading edition
is merely endive, washed and torn apart with red peppers added here and there as well as the ordinary salad dressing.
Belgian asparagus is done by adding to the cooked vegetable a bechamel sauce, poured over the dish, and then slices of hard boiled eggs placed on the top. The giant asparagus is used, and it is eaten with a fork.
[A Grocer's Wife.]