Cauliflower. No. 6. With White Sauce.

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 (9)
Cauliflower
White Sauce
Garnish/Alternative
Instructions (9)
  1. Pick out all the green leaves of 2 small cauliflowers, and cut off the stalks close.
  2. Put them head downwards in a saucepan full of salted boiling water.
  3. When done, pick them into sprigs and arrange them, head downwards, in a pudding basin which must first be made quite hot.
  4. Press them in gently, then turn them out dexterously, on a dish, and pour over them the following previously prepared sauce, boiling hot.
For Sauce
  1. Melt 1 1/2 ozs. butter in a saucepan.
  2. Mix it with a tablespoonful of flour.
  3. Add 1/2 pt. of boiling water stirred till it thickens.
  4. Add salt and white pepper to taste.
  5. Take the saucepan off the fire and stir in the yolks of 2 eggs beaten up with the juice of a lemon, and strained.
Original Text
Cauliflower. No. 6. With White Sauce. Pick out all the green leaves of 2 small cauliflowers, and cut off the stalks close; put them head downwards in a saucepan full of salted boiling water; when done, pick them into sprigs and arrange them, head downwards, in a pudding basin which must first be made quite hot; press them in gently, then turn them out dexterously, on a dish, and pour over them the follow-ing previously prepared sauce, boiling hot: For Sauce. Melt 1½ ozs. butter in a saucepan, mix it with a tablespoonful of flour, and then add ½ pt. of boiling water stirred till it thickens; add salt and white pepper to taste; then take the saucepan off the fire and stir in the yolks of 2 eggs beaten up with the juice of a lemon, and strained. Cauliflowers are also good with Dutch Sauce, No. 1 (see Sauces for Fish).
Notes
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