Soyer's standard cookery

Let the cauliflower be thoroughly washed, and then soaked in water to which salt and vinegar have been added, to free it from any insects which may not have been discovered. Blanch and then place it in a basin of cold water; when it has cooled, drain and plunge it (with the flower downwards) into a saucepan containing fresh boiling salted water, to which a pinch of borax and three or four lumps of sugar have been added; keep the water boiling steadily while the cauliflower is cooking, but do not put on the cover of the pan, and remove the scum from time to time, to prevent it adhering to the cauliflower. When cooked, place it carefully on a clean cloth in a colander, cover the sides of the cloth over the top, and leave the cauliflower near the fire to drain; after which serve. Curried Cauliflower. Boil two cauliflowers carefully without breaking the heads. Take the flower part and arrange neatly in a deep dish. Fry one medium-sized onion (cut in slices) in clarified fat until brown, mix in a dessertspoonful of flour and three-quarters of a dessertspoonful of curry powder, and three parts of a tumblerful of weak stock; boil for ten minutes, strain, and pour over the cauliflowers. Cauliflower Croutons. Make the required number of bread croutons and fry. Take one spray of cooked cauliflower for each crouton and place it in the hollow in the center. Pour a cheese sauce over very neatly and serve very hot. Aigrettes of Cauliflower. Boil a cauliflower in plenty of salted water to which a little vinegar and a pinch of sugar have been added; drain it well, and when cold divide it into sprigs. Put one ounce of butter into a saucepan containing half a pint of water; as soon as it boils, stir in a half a pound of flour and continue stirring until a stiff paste is formed, which leaves the sides of the pan without sticking to them, then remove the pan from the stove, and when the paste has cooled a little stir in two whole eggs (beaten), and three ounces of grated cheese, and spread the paste on a plate to cool. Take one sprig of cauliflower at a time and envelop it in the paste, place in a frying basket, and drop it into some hot fat which is not actually boiling, and fry until the aigrettes are just brown, taking care not to put too many into the basket at once. Serve them piled upon a dish with a little grated cheese sprinkled over them. Many cooked vegetables can be served in this way such as artichokes, seakale, celery, and beetroots. Cauliflower with Onion Sauce. Boil the cauliflower and place in a fireproof dish. Cover with onion sauce, sprinkle with brown crumbs and make very hot in the oven. Serve very hot. Cauliflower Fritters. Break a cooked cauliflower up into neat pieces, dip these in frying batter till well covered, and fry in boiling fat. Drain them well, sprinkle with grated Parmesan cheese and coralline pepper. Serve at once on a napkin. This is an excellent way of using up cold cauliflower. Cauliflower Au Gratin. Boil the cauliflower, place it in a fireproof dish, pour over it an ample quantity of cheese sauce, sprinkle with grated cheese, and brown crumbs and bake until slightly brown on the top. Cauliflower with Tomato Sauce.