Cauliflower à l'Allemande

Ingredients

• a nice head of cauliflower
• 1 heaping tablespoonful flour
• 1/2 cupful cold water
• the yolks of 2 eggs
• 1 tablespoonful butter
• 2 tablespoonfuls sweet cream or 1 tablespoonful unsweetened condensed milk

Method

1. 1

   Separate cauliflower roses, wash in cold water, and place in a saucepan.

2. 2

   Cover with boiling water and boil until tender.

3. 3

   Add salt and keep hot.

4. 4

   Mix flour with cold water, add egg yolks, and slowly add cauliflower water and butter while stirring.

5. 5

   Stir sauce over heat until nearly boiling, then remove.

6. 6

   Pour sauce over cauliflower in a dish and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 322. The excerpt below is the record exactly as published.

Cauliflower & PAllemande. — Separate the roses of a nice head of cauliflower ; wash in cold water, and place the roses in a saucepan ; cover with boiling water, and boil till tender ; then add 7s tablespoonful salt, and draw the saucepan to the side of stove to keep hot until the following sauce is made : Mix in a saucepan 1 heaping tablespoonful flour with 7s cupful cold water, add the yolks of 2 eggs; when well mixed add slowly, stirring constantly, l7s cupful of the cauliflower water and 1 tablespoonful butter ; stir the sauce over the fire till nearly boiling, then remove instantly, add 2 tablespoonfuls sweet cream or 1 tablespoonful unsweetened con- densed milk

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