Boiled Cauliflower Served with Cream

Ingredients

• a fine cauliflower
• a cupful of milk
• two tablespoonfuls of butter
• the beaten white of an egg
• pepper, salt

Method

1. 1

   Tie the cauliflower in coarse tarletan and boil in hot salted water.

2. 2

   When done, drain and place in a deep dish.

3. 3

   Heat milk and thicken with butter rolled in flour, add salt, pepper, and beaten egg white.

4. 4

   Boil for one minute, then add lemon juice and pour over the cauliflower.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 318. The excerpt below is the record exactly as published.

BOILED CAULIFLOWER SERVED WITH CREAM. Tie a fine cauliflower up in coarse tarletan, in hot water, and a little salt. When done, drain and lay it in a deep dish, the flower uppermost. 460 VEGETABLES. Heat a cupful of milk and thicken with two tablespoonfuls of butter, cut into bits, and roll in flour. Add pepper, salt, the beaten white of an Qgg

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