Cauliflower. No. 3. "Choufleur au Jus."

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Blanch the cauliflowers, drain them, force their heads into a basin and press them.
  2. Put the basin into the bain-marie to keep warm till required.
  3. When turned out of the basin and put on a very hot dish to send to table, pour over them a little gravy or sauce (half-glaze is the best).
Original Text
Cauliflower. No. 3. “Choufleur au Jus.” (Cataldi.) Blanch the cauliflowers, drain them, force their heads into a basin and press them. Put the basin into the bain-marie to keep warm till required. When turned out of the basin and put on a very hot dish to send to table, pour over them a little gravy or sauce (half-glaze is the best).
Notes
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