Cauliflower Sauce. — Take two Cauliflowers, clean them
thoroughly, then boil them in salted water, and remove
the tops, so that the flowers will fall to pieces, picking them
up carefully. Then put 18 table-spoonfuls of bechamel sauce
into a stewpan with 4 table-spoonfuls of good white broth,
salt and pepper to taste, and boil for about ten minutes.
Add the Cauliflower and ^ teaspoonful of sugar. Stir them
about until well mixed, and then add 2 table-spoonfuls of
liaison, made of yolks of eggs and cream or milk.
Cauliflowers Sautes. — Cut or divide two or three Cauli-
flowers into branches or sprigs, and put these into hot water
for two or three minutes to scald ; then drain them, put them
into a saucepan with sufficient stock to cover, grate over a
little nutmeg, and boil until they are done. Take them out,
drain them, put them into a saute-pan with a little butter and
finely-chopped parsley, and toss the pan for a few minutes over
a clear fire. Turn them out on to a dish, and serve very hot.
Cauliflower Soup. — (1) Trim off the outside leaves of two
large or three small Cauliflowers, wash them, and cut into
small twigs. Put about 2oz. of butter into a stewpan, melt
it, then put in the Cauliflowers and toss them about over
a brisk fire until they are somewhat browned. Pour a suf-
ficient quantity of clear broth over the Cauliflowers, put in
a bay-leaf, an onion that has been stuck with two cloves,
and a small bunch of thyme and parsley ; season to taste
with salt✪ Cauliflower Soup and pepper. Boil the broth gently at the side of
the fire until the Cauliflowers are tender, then remove the
onion, thyme, and bay-leaf, and pass the Cauliflower and
broth through a fine wire sieve ; use a wooden spoon to
ease the Cauliflower through. Return the broth and mashed
Cauliflower to the saucepan, and give it another boil up ;
when ready, turn the soup into a soup-tureen and serve it
with a plate of croutons of fried bread or sippets of toast.
(2) Prepare a little veal or mutton broth, with salt and
pepper added to season ; then put in 2 or 3 table-spoonfuls
of flour to thicken it like cream. Cut up a Cauliflower
into small bunches or tufts, put these into a stewpan-with
salted water, and boil; when done take them out, place them
Cauliflowers — continued.
on a strainer to drain, and then put into the soup, taking
care not to break them. The yolks of two or three eggs
with a little beaten cream, if added, will make a great
improvement, and give it a rich taste.
Cauliflowers with Spanish Sauce. — The same preparation
again as for Cauliflowers with White Sauce. When
the Cauliflowers are done, drain them, and put them to
simmer a little in a stewpan with a few table-spoonfuls
of Spanish sauce.
Cauliflowers with Tomato Sauce. — Boil the Cauliflowers
till tender, and drain them ; then arrange them on a hot
dish. Have ready some rich butter sauce — that is melted
butter — with plenty of cream or butter in it, and stir into
this some tomato sauce. As soon as it boils up pour it
over the Cauliflowers and serve.
Cauliflowers with Veloute Sauce.— The same preparation
as for Cauliflowers with White Sauce, using veloute
instead of white sauce. Make the veloute by putting a
small piece of butter in bechamel sauce. ✪ Cauliflowers with White Sauce
Page 198 · 3 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
Cauliflower Sauce. — Take two Cauliflowers, clean them thoroughly, then boil them in salted water, and remove the tops, so that the flowers will fall to pieces, picking them up carefully. Then put 18 table-spoonfuls of bechamel sauce into a stewpan with 4 table-spoonfuls of good white broth, salt and pepper to taste, and boil for about ten minutes. Add the Cauliflower and ^ teaspoonful of sugar. Stir them about until well mixed, and then add 2 table-spoonfuls of liaison, made of yolks of eggs and cream or milk.
Cauliflowers Sautes. — Cut or divide two or three Cauliflowers into branches or sprigs, and put these into hot water for two or three minutes to scald ; then drain them, put them into a saucepan with sufficient stock to cover, grate over a little nutmeg, and boil until they are done. Take them out, drain them, put them into a saute-pan with a little butter and finely-chopped parsley, and toss the pan for a few minutes over a clear fire. Turn them out on to a dish, and serve very hot.
Cauliflower Soup. — (1) Trim off the outside leaves of two large or three small Cauliflowers, wash them, and cut into small twigs. Put about 2oz. of butter into a stewpan, melt it, then put in the Cauliflowers and toss them about over a brisk fire until they are somewhat browned. Pour a sufficient quantity of clear broth over the Cauliflowers, put in a bay-leaf, an onion that has been stuck with two cloves, and a small bunch of thyme and parsley ; season to taste with salt and pepper. Boil the broth gently at the side of the fire until the Cauliflowers are tender, then remove the onion, thyme, and bay-leaf, and pass the Cauliflower and broth through a fine wire sieve ; use a wooden spoon to ease the Cauliflower through. Return the broth and mashed Cauliflower to the saucepan, and give it another boil up ; when ready, turn the soup into a soup-tureen and serve it with a plate of croutons of fried bread or sippets of toast.
(2) Prepare a little veal or mutton broth, with salt and pepper added to season ; then put in 2 or 3 table-spoonfuls of flour to thicken it like cream. Cut up a Cauliflower into small bunches or tufts, put these into a stewpan-with salted water, and boil; when done take them out, place them
Cauliflowers — continued.
on a strainer to drain, and then put into the soup, taking care not to break them. The yolks of two or three eggs with a little beaten cream, if added, will make a great improvement, and give it a rich taste.
Cauliflowers with Spanish Sauce. — The same preparation again as for Cauliflowers with White Sauce. When the Cauliflowers are done, drain them, and put them to simmer a little in a stewpan with a few table-spoonfuls of Spanish sauce.
Cauliflowers with Tomato Sauce. — Boil the Cauliflowers till tender, and drain them ; then arrange them on a hot dish. Have ready some rich butter sauce — that is melted butter — with plenty of cream or butter in it, and stir into this some tomato sauce. As soon as it boils up pour it over the Cauliflowers and serve.
Cauliflowers with Veloute Sauce.— The same preparation as for Cauliflowers with White Sauce, using veloute instead of white sauce. Make the veloute by putting a small piece of butter in bechamel sauce.
Records on this page
Cauliflower SoupCauliflower SoupCauliflowers with White Sauce