155. GARNISH OF BROCOLI OR CAULIFLOWERS.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one or more heads of cauliflower or brocoli ↝ Cauliflower, raw [Vegetables and Vegetable Products]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
the water ↝ Water, tap [Tap water]
a little Allemande or Bechamel sauce

Instructions (2)

Cut one or more heads of cauliflower or brocoli into small buds, trim these, and boil them in a stewpan with some butter, salt, and a little minionette pepper, in the water;
when they are done, drain them on a sieve, put them into a stewpan with a little Allemande or Bechamel sauce, and serve.

Original Text

155. GARNISH OF BROCOLI OR CAULIFLOWERS.
Cut one or more heads of cauliflower or brocoli into small buds, trim these, and boil them in a stewpan with some butter, salt, and a little minionette pepper, in the water; when they are done, drain them on a sieve, put them into a stewpan with a little Allemande or Bechamel sauce, and serve.

Notes

—