1158. CAULIFLOWERS, WITH WHITE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Remove the green stalks, divide them if large, into quarters, and with the point of a small knife pick out all the small leaves.
  2. Wash the cauliflowers, and boil them in hot water with a little mignonette-pepper, a pat of butter, and some salt.
  3. When done, drain them upon a sieve.
  4. Next, take a round-bottomed quart basin and fill it with the cauliflowers, placing the flowerets next the sides, trim the white only may show when dished up.
  5. Previously turning them out upon the dish, drain them again on a napkin, by turning the basin up-side down upon it.
  6. After which, turn the cauliflowers out into their dish, pour some white sauce (No. 71) over them, garnish with fleurons, and serve.
Original Text
1158. CAULIFLOWERS, WITH WHITE SAUCE. REMOVE the green stalks, divide them if large, into quarters, and with the point of a small knife pick out all the small leaves; wash the cauliflowers, and boil them in hot water with a little mignonette-pepper, a pat of butter, and some salt: when done, drain them upon a sieve. Next, take a round-bottomed quart basin and fill it with the cauliflowers, placing the flowerets next the sides, trim the white only may show when dished up; previously turning them out upon the dish, drain them again on a napkin, by turning the basin up-side down upon it; after which, turn the cauliflowers out into their dish, pour some white sauce (No. 71) over them, garnish with fleurons, and serve.
Notes
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