Cauliflower a la Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

for the sauce

a gill of consumé
a table spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
a leason of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Boil the cauliflower.
Prepare the sauce: take a gill of consommé and a tablespoonful of vinegar.
Put the consommé and vinegar into a stewpan and set over a fire until hot.
Five minutes before serving, add two beaten eggs and a gill of cream to the sauce.
Pour the sauce over the boiled cauliflower.

Original Text

Cauliflower a la Cream.

Boil the flower and pour over it the following sauce:—Take a gill of consumé and a table spoonful of vinegar, which put into a stewpan and set over a fire till hot, and five minutes before it is to be sent to table add a leason of two eggs and a gill of cream.

Notes

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