111. PUREE OF CAULIFLOWERS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Cut two or more heads of white fresh cauliflowers into small pieces, and after trimming these, boil them in some boiling water with a little salt, minionette pepper, and a pat of butter.
  2. When done, drain them on a sieve, and afterwards place them in a deep sauta-pan, with a large gravy-spoonful of reduced Allemande or white sauce.
  3. Stir the purée on the fire with a wooden spoon, and keep it boiling until reduced to the consistency of a soft paste.
  4. Then instantly rub it through a tammy, remove the purée into a small stewpan, and previously to using it make it hot, and mix in a little grated nutmeg, a pinch of sugar, and a little double cream to whiten it, and make it more delicate.
Original Text
111. PUREE OF CAULIFLOWERS. CUT two or more heads of white fresh cauliflowers into small pieces, and after trimming these, boil them in some boiling water with a little salt, minionette pepper, and a pat of butter; when done, drain them on a sieve, and afterwards place them in a deep sauta-pan, with a large gravy-spoonful of reduced Allemande or white sauce; stir the purée on the fire with a wooden spoon, and keep it boiling until reduced to the consistency of a soft paste. Then instantly rub it through a tammy, remove the purée into a small stewpan, and previously to using it make it hot, and mix in a little grated nutmeg, a pinch of sugar, and a little double cream to whiten it, and make it more delicate.
Notes
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