CAULIFLOWERS A LA SAUCE BLANCHE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Cleanse the cauliflowers and cut the stalks off flat at the bottom.
  2. Boil them until tender in salt and water, to which the proportion of butter has been added.
  3. Be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled.
  4. Drain them well, and dish them in the shape of a large cauliflower.
  5. Have ready 1/2 pint of sauce, made by recipe No. 378, pour it over the flowers, and serve hot and quickly.
Original Text
CAULIFLOWERS A LA SAUCE BLANCHE. (Entremets, or Side-dish, to be served with the Second Course.) 1105. INGREDIENTS.—3 cauliflowers, 1/2 pint of sauce blanche, or French melted butter, No. 378; 3 oz. of butter; salt and water. Mode.—Cleanse the cauliflowers as in the preceding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready 1/2 pint of sauce, made by recipe No. 378, pour it over the flowers, and serve hot and quickly. Time.—Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25 minutes, after the water boils. Average cost,—large cauliflowers, in full season, 6d. each. Sufficient,—1 large cauliflower for 3 or 4 persons. Seasonable from the beginning of June to the end of September. CAULIFLOWER AND BROCOLI.—These are only forms of the wild Cabbage in its cultivated state. They are both well known; but we may observe, that the purple and white Brocoli are only varieties of the Cauliflower.
Notes
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