Cassell's dictionary of cookery

Cauliflower (a la Francaise). — Cut away the stalk and the green leaves, and divide a cauliflower into quarters. Put the branches into a little vinegar and water, then put them .into a stewpan with some boilinu; water, with a table-spoonful of salt in it, and let them boil until they are done. This may be ascertained by taking a little piece between the finger and thumb, and if, though still firm, it give away easily, it is sufficiently cooked. > Drain the cauliflower and arrange it neatly in a dish. Pour over it a pint of good melted butter. Time to boil, about twelve minutes. Probable cost, 4d. for a medium-sized cauliflower. Sufiicient, one for two persons. Cauliflower (a la Sauce Blanche). — Cut the stalks ofl: close, trim the leaves, and put the cauliflower into a little vinegar and water to draw out the insects. Put it head downwards in boiling salt and water, and boil it till it is done. As cauliflowers will continue to cook, though more slowly, if left in hot Avater, if they are a little too soon, they may be taken off the fire before they are quite ready. Take a little piece of the stalk between the finger and thumb, and if it yields easily it is done. Drain the vegetable and arrange it in a hot dish, and pour over it a little French white sauce {see Sauce Blanche) . Time, fifteen to twenty minutes. Sufiicient, one medium-sized cauliflower for two persons. Probable cost, 4d. or 6d. Cauliflower, Boiled. — Cut the stalk close to the bottom, and pare away the tops of the leaves, leaving a circle of shortened leafstalks all round. Put the cauliflower head downwards into a little vinegar and water for a quarter of an hour, as this ■will be sure to di-aw out the insects. Put it into a pan of boUing water, with a table-spoonful of salt in it. Some persons prefer milk and water. Remove the scum carefully as it rises, or the cauliflower will be discoloured. Boil tiU tender. This may be ascertained by taking a little piece -of the stalk between the finger and thumb, and if it yields easily to pressure it is ready. Drain, and serve. Put a lump of butter the size of an egg into a saucepan with a breakfastcupful of cold water. Add gradually a heaped tea-spoonful of flour, mix smoothly, boil, and strain over the vegetable. Time: a large cauliflower, fifteen to twenty-five minutes ; a small one, twelve to fifteen minutes. As cauliflowers will continue cooking, though slowly, if left in the water in the stewpan, it is important that they should be taken oft" the fire before they are quite done, unless they can be served immediately. Sufiicient, a small one for one person. Probable cost, Sd. to 6d. Cauliflower, Moulded, with Sauce. — Boil four large white cauliflowers in a little thin flour and water until tender, then cut oft' the stalks and press them head downwards into a hot basin. Turn them into a tureen, and pour round them a little tomato or piquante sauce. Before serving, place the stalks neatly round them. They should look like one immense cauliflower. Time, fifteen to twenty-five minutes to boil. Sufficient for six or eight persons. Probable cost, 4d. or 6d. each.