Boiled Cauliflower in American Style

Ingredients

• Take a large white Cauliflower
• 1 table-spoonful of salt
• 1 dessert-spoonful of cornflour
• 1 gill of boiling water
• 1 teaspoonful of finely-minced parsley
• 1 teaspoonful of chopped onion
• the yolks of two or three well-beaten eggs
• 1 table-spoonful of chilli vinegar
• a little salt to taste

Method

1. 1

   Pick off the outside leaves and soak in cold salted water for an hour.

2. 2

   Tie in a twine bag and cook in boiling salted water for 15-20 minutes until tender.

3. 3

   Prepare the sauce by warming butter, adding cornflour, boiling water, and cream.

4. 4

   Boil, then add parsley, onion, egg yolks, and vinegar.

5. 5

   Cut the Cauliflower into small branches and pour the sauce over.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 192. The excerpt below is the record exactly as published.

Boiled Cauliflower in American Style. — (1) Pick off the outside leaves and soak in cold salted water, top downwards, for an hour to cleanse it thoroughly ; then tie it in a twine bag to prevent breaking, and cook in boiling salted water for fifteen or twenty minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the Cauliflower. Serve in a shallow dish, and cover with a cream or hollandaise sauce ; or add a little grated cheese, cover with cracker-crumbs moistened in melted butter, and bake until the crumbs are brown ; or, when cold, serve as a salad with mayonnaise dressing. (2) Take a large white Cauliflower, trim off the outer leaves, and boil it in a pan with water, with a little bicarbonate of soda and 1 table-spoonful of salt added. Place it on a dish, and pre- pare the following sauce : Put 3oz. of butter into a saucepan, let it warm on the fire (but not enough for the butter to oil), and then add 1 dessert-spoonful of cornflour, 1 gill of boiling water, and a little cream. Put it on the fire and let it boil, then add 1 teaspoonful of finely-minced parsley and i tea- spoonful of chopped onion. Boil for one minute more, then add the yolks of two or three well-beaten eggs, 1 table-spoonful of chilli vinegar, and a little salt to taste

Cook this with the app: pantry check, scaling, and the assistant.