European and American cuisine

Cauliflower au Gratin. —— Clean a large head of cauliflower and wash it well in cold water ; place it in a saucepan, cover with boiling water, add ½ tablespoonful salt, boil 15 minutes ; then remove the cauliflower from the saucepan and separate the roses. Melt 2 ounces butter in a saucepan, add 2 heaping tablespoonfuls flour, stir and cook 2 minutes ; add ½ pint of chicken broth and 1 pint of hot milk, 1 teaspoonful salt, ½ teaspoonful nutmeg, and a small bouquet, cook 6 minutes ; remove the bouquet ; mix the yolks of 3 eggs with 1 gill of cream, add it to the sauce ; remove from fire ; pour a few spoonfuls of the sauce in a dish, put the cauliflower on top of the sauce with the stems downward, then pour the remaining sauce over the cauliflower ; sprinkle over 4 tablespoonfuls grated Parmesan cheese or American cheese, 1 tablespoonful grated bread crumbs, and a little melted butter ; place the dish in a medium-hot oven, and bake to a fine golden color ; then serve in the same dish with a folded napkin around it Cauliflower à la Villeroi. — — Prepare a Villeroi sauce (see Sauces). Separate the roses of a nice head of cauliflower, place in a saucepan, cover with boiling water, boil 15 minutes ; then add ½ tablespoonful salt, draw the saucepan to side of stove, let it remain 5 minutes ; drain the roses in a sieve, dry on a napkin, sprinkle over 1 even tablespoonful salt and a sprinkle of nutmeg, dip in the Villeroi sauce, lay on a flat dish, and set in a cool place till cold ; dip them in fresh grated bread crumbs, then in beaten egg, and again in bread crumbs ; fry light brown in deep hot fat, like crullers ; remove them with a skimmer to paper, and serve on a hot dish ; or use as a garnish around roasted veal or broiled meat Savoy Cabbage à la Béchamel. — Remove the outer leaves from a nice head of Savoy cabbage, cut it into quarters, remove the core, and wash the cabbage in cold water ; drain ; place it in a saucepan, cover with boiling water, add 1 tablespoonful sugar, and boil till nearly done ; then add Ys tablespoonful salt, and cook till tender. Shortly before serving, melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of boiling milk, 1 even teaspoonful salt, boil 3 minutes ; drain off all the water from the cabbage, lay it in a hot dish, and pour the sauce over it. Savoy Cabbage with Butter. —— Boil a head of Savoy cabbage, as in foregoing recipe ; drain in a sieve ; put the cabbage in a hot covered dish ; lay 2 ounces butter in small pieces over the cabbage, cover and place it for a few minutes in front of oven, long enough to melt the butter ; then serve. Brussels Sprouts à la Crème. — — Clean and wash 1 quart Brussels sprouts, place them in a saucepan, cover with boiling water, add 1 even teaspoonful salt, and boil till tender, about 20 minutes ; then drain in a sieve. Melt 1 ounce butter in a saucepan, add 1 teaspoonful flour, stir and cook 3 minutes ; add ½ pint cream or milk, cook 2 minutes ; season with a sprinkle of salt and sugar. Place the sprouts in a hot dish, pour the sauce over it, and serve.