Cauliflowers à la Française

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Strip away all the green leaves, and divide each cauliflower into three or four parts, trimming the stalks quite close.
  2. Put them, with the heads downwards, into a stewpan which will just hold them, half filled with boiling water, into which an ounce of good butter and some salt have previously been thrown.
  3. So soon as they are quite tender, drain the water from them, place a dish over the stewpan and turn it gently upside down.
  4. Arrange the vegetables neatly in the form of one large cauliflower and cover it with good melted butter, into which a little lemon-juice has been stirred.
Original Text
CAULIFLOWERS À LA FRANÇAISE. Strip away all the green leaves, and divide each cauliflower into three or four parts, trimming the stalks quite close; put them, with the heads downwards, into a stewpan which will just hold them, half filled with boiling water, into which an ounce of good butter and some salt have previously been thrown; so soon as they are quite tender, drain the water from them, place a dish over the stewpan and turn it gently upside down; arrange the vegetables neatly in the form of one large cauliflower and cover it with good melted butter, into which a little lemon-juice has been stirred. 12 to 18 minutes.
Notes
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