Cauliflower a la Biarritz

Ingredients

• a cauliflower
• two cloves of garlic
• three cloves
• a little parsley
• basil
• marjoram
• an ounce of butter
• veal or chicken broth
• some Patna rice
• essence of anchovy

Method

1. 1

   Cut cauliflower, wash, and drain.

2. 2

   Cook with garlic, cloves, parsley, basil, marjoram, and butter for 15 minutes.

3. 3

   Moisten with broth until cooked.

4. 4

   Mix with cooked rice and anchovy essence.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 45. The excerpt below is the record exactly as published.

Cauliflower a la Biarritz (Italian recipe) Take a cauliflower and cut it up roughly ; after washing and draining it, put it in a stewpan with two cloves of garlic, three cloves, a little parsley, basil, and marjoram, and an ounce of butter. Cook this slowly for fifteen minutes, then moisten it with veal or chicken broth till the cauliflower is cooked. Have ready some Patna rice which has been cooked in stock, add some grated Parmesan cheese and a table- spoonful of essence of anchovy

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