Boiled Cauliflower with Hollandaise Sauce

Ingredients

• 1 cauliflower
• the yolks of 3 eggs
• 0.5 cup of boiling water
• 0.5 cup of butter

Method

1. 1

   Cook cauliflower in boiling salted water until tender.

2. 2

   For the sauce, cream butter and add yolks one by one, then boiling water.

3. 3

   Cook while stirring until slightly thickened.

4. 4

   Season with salt, pepper, and lemon juice.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 41. The excerpt below is the record exactly as published.

Boiled CaulifloNver with Hollandaise Sauce. Cook a caulillower, until tender, in boiling water, slightly salted, and ])our over it a :;aiu-e made hv creaming .', a caiptul of Imtter and adding, one by the one, the yolks of 3 Qggs and i a cupful of l»oiling water. Cook, stirring continually, over Sr'I'KRlOK COOK BOOK 61 lioiliiiii- wn'.cr imlil slii^hrly lliickciicil. Scnsoii with Siill. ix'ppcr ami ;i lilll<' Iciikid juice. Cauliflower

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