Cookery for every household

Have ready \ pint tomato sauce or puree and break the cauliflower into small pieces. There should be a large breakfast-cupful. Grease a fireproof dish and arrange in it the cauliflower and tomato sauce in layers, sprinkling them with the chopped mushrooms and tongue. When all is in, coat the top with the bread-crumbs and cheese mixed, lay on some small pieces of butter and bake in a moderate oven until brown and crisp. Serve at once in the dish in which it was cooked. Time to bake, 15 to 20 minutes. Sufficient for 4 or 5 persons. 462. Cauliflower a la Polonaise (Choufleur a la Polonaise) 1 cauliflower. 2 table-sps. white bread- J hard-boiled egg. crumbs. 1 dessert-sp. 2 oz. butter. chopped parsley. Cook the cauliflower, but not too much, drain it well and press it gently in a cloth to make it a nice round shape. Then place it in the centre of a vegetable dish and sprinkle it with a mixture of chopped parsley, chopped white of egg, and sieved yolk. Keep it warm over hot water. Melt the butter in a saucepan and let it become slightly brown, put in the bread-crumbs and fry them slowly until a golden brown. This sauce must not be made too thick, the browned breadcrumbs ought to float in the butter. Pour it over the cauliflower and sprinkle with more of the chopped mixture. Note. — This is a good way of serving a cauliflower that is past its best. Sufficient for 3 or 4 persons. 463. Cauliflower a la Villeroi (Choufleur a la Villeroi) 1 cooked cauliflower. Good white sauce. Egg and bread-crumbs. Take some cauliflower that is if anything a little undercooked and break it into sprays. Dip these into some rich white sauce (Sauce Villeroi, Recipe 746), lay them on a plate and put them in a cool place until set. Then toss these coated pieces of cauliflower in some very fine bread-crumbs, brush them over with beaten egg and toss again in breadcrumbs. Fry a light brown colour in deep fat, drain them well and serve piled up on a hot dish, garnished with sprigs of parsley. Sufficient for 4 or 5 persons. 464. Cauliflower Souffle, 1 cooked cauliflower. 2 tomatoes. 1 oz. butter. 1 oz. flour. 1 ( Souffffi de Choufleur) 1 \ gills milk. Seasoning. 2 eggs. 1 table-sp. bread-crumbs. A small piece of butter. The remains of any cold cooked cauliflower will do for this dish. There should be a good breakfastcupful. Break the cauliflower into small pieces, and peel the tomatoes and cut them in very thin slices. Arrange the cauliflower and tomato in layers in a greased pie dish or souffle dish, seasoning them with pepper and salt. A little finely chopped shallot may also be added if wished. Then make a souffffi mixture to pour over this. Melt the butter in a small stewpan, add the flour, and mix with a wooden spoon until smooth. Then draw the pan to one side, and pour in the milk. Return to the fire, and stir until boiling. Boil 2 or 3 minutes, and remove the pan from the fire. Add the yolks of the two eggs, season with salt and cayenne, and mix well. Have the whites of eggs beaten to a stiff froth on a plate, and stir them lightly in with an iron spoon. Pour this mixture over the cauliflower, sprinkle the top with bread-crumbs and lay on a few small pieces of butter. Bake in a moderate oven until nicely browned and firm to the touch. Serve at once in the dish in which it has been cooked. Time to bake, about 20 minutes. Sufficient for 4 or 5 persons.