The encyclopædia of practical cookery

(2) Select one or two white Cauliflowers, and wash them ; then separate the branches, put them into a saucepan of boiling water with a lump of salt, and boil for five minutes. Drain the Cauliflowers, return them to the saucepan with a small bunch of parsley and a lump of salt, cover with broth, and boil gently until tender. When cooked, turn the Cauliflower on to a fine wire sieve, and remove the bunch of parsley. Rub the Cauliflower through the sieve with a wooden spoon, return it to the saucepan with a small lump of butter, season with salt and pepper, and stir over a slow fire for fifteen minutes. Serve very hot. Scalloped Cauliflower. — (1) Prepare and cook a Cauliflower one hour in salted water ; then drain and break the sprays apart. Put a layer of these in a scallop-dish, moisten with bechamel or cream sauce, and sprinkle in a little grated cheese ; then put in another layer of Cauliflower, and continue as directed before until all of it is used. Cover with breadcrumbs and cheese, dot with bits of butter, and bake half-an-hour in a moderate oven. There should be 2 table-spoonfuls of grated cheese, and 1 pint of sauce to one head of Cauliflower. (2) Select a firm white Cauliflower ; trim off the outside leaves and stalks, and wash it. Put the Cauliflower in a saucepan, cover it with milk and water in equal quantities, For details respecting Culinary Processes, Utensils , Cauliflowers — continued. add a lump of salt, and boil it until tender, but taking- care not to overcook it, or it will break. Take the Cauliflower gently out of the saucepan, place it on a sieve, cover with a clean cloth, and leave it until cold. Put the cold Cauliflower in a baking-tin. pour 4oz. of warmed butter over it, and strew it thickly with sifted breadcrumbs. Put it in a brisk oven until nicely browned, basting it occasionally with the butter in the pan. When ready place the Cauliflower carefully on a hot dish and serve. See Fig. 390. Scrambled Cauliflowers. — Trim off the leaves from one or two Cauliflowers, and boil them in slightly-salted water. Take them out when done, drain them, divide into branches or natural sections, put these into a frying-pan with a little butter, sprinkle them over with a little grated nutmeg, salt, and pepper, and toss them over the fire for a few minutes. When done, put them on a dish, and serve with pieces of toast or fried bread for garnish. CAVERSHED FISH. — See Soles. CAVIARE.— This word is spelled variously in different countries ; thus, Caviar, Caviale, Kaviar, Kaveer, and probably in other ways. In Turkey it is known as Haviar or Havyar. Caviare is essentially a preparation made from the roe of the sturgeon, chiefly in Russia, along the shores of the Caspian Sea, in which localities several hundred tons are produced yearly. At the mouth of the Volga, and along the coasts of the Danube where the rivers Dnieper and Don empty themselves into the sea, sturgeon are caught in immense numbers for their roes about the month of March, as they journey up the rivers in shoals to deposit their eggs ; and as a single sturgeon is said to hold upwards of 3,000,000 eggs in its roe, it is not only very prolific, but yields a great quantity of Caviare.