Cauliflower à la Varenne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
parsley sauce ↝ Parsley, raw [Not included in a food category]
braised carrots or a macédoine of vegetables
braised carrots or a macédoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
the cut up stalks of the cauliflower ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]

Instructions (9)

Trim a cauliflower and place it in salt and water for about one hour.
Put it into cold water with a pinch of salt.
Bring to the boil.
Rinse the cauliflower and put it again into boiling water, which is seasoned with salt, to cook till tender.
When cooked cut it in pieces and dish up in a coil.
Pour parsley sauce over.
Garnish it round with braised carrots or a macédoine of vegetables.
Place the cut up stalks of the cauliflower in the centre.
Serve for a luncheon or second course dish.

Original Text

Cauliflower à la Varenne.
(Chou-fleur à la Varenne.)

Trim a cauliflower and place it in salt and water for about one hour; then put it into cold water with a pinch of salt; bring to the boil, and then rinse the cauliflower and put it again into boiling water, which is seasoned with salt, to cook till tender. When cooked cut it in pieces and dish up in a coil; pour parsley sauce over, and garnish it round with braised carrots or a macédoine of vegetables, and place the cut up stalks of the cauliflower in the centre. Serve for a luncheon or second course dish.

Notes

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