Cauliflowers for Garnishing. — (1) Cut as many heads of
Cauliflowers as may be required into small sprigs ; trim these,
and put them into a stewpan ; add a little salt, pepper, and
butter to the water, and set it upon the fire to boil. When
done, take them out and drain upon a sieve, put them into
a stewpan with a little bechamel sauce, warm up, and they
are ready to use.
(2) Take a good Cauliflower and cut it into small heads of
about 2in. in diameter ; throw these into boiling water to
blanch. Let them cool, drain, put them into a pan of water,
and boil, adding a little salt and butter. They should
be a little underdone so that they will not break into pieces
when being dished up for garnishing.
(3) Wash the Cauliflower, trim off the outside leaves, then
put it into a saucepan of boiling water with a lump of salt,
and boil until tender. When cooked, drain and plunge
the Cauliflower into cold water ; drain it again, pressing
out as much of the water as possible, and chop it finely,
throwing away the pieces of hard stalk. Put a large lump
of butter into a stewpan, then put in the Cauliflower, dredge
a small quantity of flour over it, and stir over a brisk fire.
When the Cauliflower is nicely browned, pour a few table-
spoonfuls of broth over it. Season with salt✪ Cauliflower Soup, pepper, and a
small quantity of grated nutmeg, and boil until the liquor
has sufficiently reduced, then use for a garnish.
Fig. 388. Cauliflower Fritters,
Cauliflowers au Gratin. — (1) Take two Cauliflowers, and
pick, wash, and clean them. First cut off the stalks, and then
cut them into quarters, removing the rough skin round the
stalk. Put the pieces into a large basin of water with
1 pint of vinegar added, so that in the event of there being
worms of any sort in them the vinegar will remove them;
then put them into 2qts. of boiling water to blanch for
a few minutes, take them out, put them into 2qts. of
fresh water with Joz. of salt, and boil. As soon as they are
done remove them from the water at once, as they continue
to cook as long as they are in the water. Now take a 2qt.
stewpan, put in loz. of butter and 1-joz. of flour, and stir
this over the fire to make a roux; then add 1£ pints of water,
2 small pinches of salt, and 3 pinches of pepper, and boil
for ten minutes, next adding loz. each of grated Gruytre
and Parmesan cheese ; let it remain for five minutes longer
to reduce. Cut the Cauliflowers in pieces, put a layer at
the bottom of a vegetable-dish, then a layer of the sauce,
heaping up the remaining Cauliflowers and pouring the rest
of the sauce over them. Sprinkle loz. of grated Parmesan
cheese over all and 1 table-spoonful of bread raspings, baste
with |oz. of melted butter✪ Cauliflowers au Gratin, place the dish in the oven for a-
quarter-of-an-hour, brown the top with a salamander, and serve.
(2) Put two or three Cauliflowers into a saucepan of water
and boil them until they are tender ; then take them out,
drain, cut off all the stalk, and put them in a heap in a
gratin-dish previously well rubbed with garlic. Bone and
wash a couple of anchovies, chop them up with a few capers,
and mix in 1 teacupful of breadcrumbs, with salt and pepper
to taste. Sprinkle the Cauliflowers over with this mixture,
pour over sufficient clarified butter to moisten, put the dish
in a moderate oven, and bake for from ten to twelve minutes.
When done, and lightly coloured, take out the dish, and
serve.
Page 195 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cauliflowers for Garnishing. — (1) Cut as many heads of Cauliflowers as may be required into small sprigs ; trim these, and put them into a stewpan ; add a little salt, pepper, and butter to the water, and set it upon the fire to boil. When done, take them out and drain upon a sieve, put them into a stewpan with a little bechamel sauce, warm up, and they are ready to use.
(2) Take a good Cauliflower and cut it into small heads of about 2in. in diameter ; throw these into boiling water to blanch. Let them cool, drain, put them into a pan of water, and boil, adding a little salt and butter. They should be a little underdone so that they will not break into pieces when being dished up for garnishing.
(3) Wash the Cauliflower, trim off the outside leaves, then put it into a saucepan of boiling water with a lump of salt, and boil until tender. When cooked, drain and plunge the Cauliflower into cold water ; drain it again, pressing out as much of the water as possible, and chop it finely, throwing away the pieces of hard stalk. Put a large lump of butter into a stewpan, then put in the Cauliflower, dredge a small quantity of flour over it, and stir over a brisk fire. When the Cauliflower is nicely browned, pour a few tablespoonfuls of broth over it. Season with salt, pepper, and a small quantity of grated nutmeg, and boil until the liquor has sufficiently reduced, then use for a garnish.
Fig. 388. Cauliflower Fritters,
Cauliflowers au Gratin. — (1) Take two Cauliflowers, and pick, wash, and clean them. First cut off the stalks, and then cut them into quarters, removing the rough skin round the stalk. Put the pieces into a large basin of water with
1 pint of vinegar added, so that in the event of there being worms of any sort in them the vinegar will remove them; then put them into 2qts. of boiling water to blanch for a few minutes, take them out, put them into 2qts. of fresh water with Joz. of salt, and boil. As soon as they are done remove them from the water at once, as they continue to cook as long as they are in the water. Now take a 2qt. stewpan, put in loz. of butter and 1-joz. of flour, and stir this over the fire to make a roux; then add 1£ pints of water,
2 small pinches of salt, and 3 pinches of pepper, and boil for ten minutes, next adding loz. each of grated Gruyère and Parmesan cheese ; let it remain for five minutes longer to reduce. Cut the Cauliflowers in pieces, put a layer at the bottom of a vegetable-dish, then a layer of the sauce, heaping up the remaining Cauliflowers and pouring the rest of the sauce over them. Sprinkle loz. of grated Parmesan cheese over all and 1 table-spoonful of bread raspings, baste with |oz. of melted butter, place the dish in the oven for aquarter-of-an-hour, brown the top with a salamander, and serve.
(2) Put two or three Cauliflowers into a saucepan of water and boil them until they are tender ; then take them out, drain, cut off all the stalk, and put them in a heap in a gratin-dish previously well rubbed with garlic. Bone and wash a couple of anchovies, chop them up with a few capers, and mix in 1 teacupful of breadcrumbs, with salt and pepper to taste. Sprinkle the Cauliflowers over with this mixture, pour over sufficient clarified butter to moisten, put the dish in a moderate oven, and bake for from ten to twelve minutes. When done, and lightly coloured, take out the dish, and serve.
Records on this page
Cauliflower SoupCauliflowers au Gratin