Cauliflowers à la Kahlenberg

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

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (18)

For the cauliflowers

cauliflowers ↝ Cauliflower, raw [Vegetables and Vegetable Products]
a good piece of salt ↝ Salt, table, iodized [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
plenty of boiling water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For the Bechamel sauce

a nice creamy Bechamel sauce

For the vegetables

cooked carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
pickled and blanched parsley ↝ Parsley, raw [Not included in a food category]
cold water ↝ Water, tap [Tap water]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
boiling water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the parsley

parsley picked in tiny leaves ↝ Parsley, raw [Not included in a food category]
cold water ↝ Water, tap [Tap water]
a tiny pinch of soda
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (20)

Trim the cauliflowers.
Put the cauliflowers in cold water with a good piece of salt and let them lie for an hour if possible.
Put to blanch in cold water with a little salt.
When they come to the boil, wash them in cold water.
Put them in plenty of boiling water with a little salt and cook gently till tender.
Always leave the stalks long and nicely trimmed.
When the cauliflowers are cooked, drain them.
If large, they will cut into six pieces.
Cut them lengthwise through the stalks.
Dish them round the dish.
Pour a nice creamy Bechamel sauce over.
Sprinkle over with cooked carrot and turnip and pickled and blanched parsley.
Cut the carrot and turnip in Julienne shapes about one inch long.
Put these to blanch with cold water and a pinch of salt.
When they come to the boil, strain and pour a little cold water over.
Put them in boiling water and a little salt to boil until tender.
Strain and have a little pat of fresh butter just warmed and mix the vegetables in it.
Have the parsley picked in tiny leaves.
Put it in cold water with a tiny pinch of soda and salt.
When it comes to the boil, strain it off and leave in cold water till wanted.

Original Text

Cauliflowers à la Kahlenberg.
(Chouz-fleurs à la Kahlenberg.)

Trim, and then put the cauliflowers in cold water with a good piece of salt, let them lie in the water for an hour if possible, then put to blanch in cold water with a little salt. When they come to the boil wash them in cold water and then put them in plenty of boiling water with a little salt, cook gently till tender. Always leave the stalks long and nicely trimmed. When the cauliflowers are cooked drain them, and if large they will cut into six pieces. Cut them lengthwise through the stalks and then dish them round the dish and pour a nice creamy Bechamel sauce over, then sprinkle over with cooked carrot and turnip and pickled and blanched parsley. Have the carrot and turnip cut in Julienne shapes about one inch long, put these to blanch with cold water and a pinch of salt, and when they come to the boil strain and pour a little cold water over. Put them in boiling water and a little salt to boil until tender, then strain and have a little pat of fresh butter just warmed and mix the vegetables in it. Have the parsley picked in tiny leaves and put it in cold water with a tiny pinch of soda and salt, when it comes to the boil strain it off and leave in cold water till wanted.

Notes

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