Cauliflower à la Genoise
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 161. The excerpt below is the record exactly as published.
CAUUFLOWER A LA GENOISE. Prepare and boil two nice cauliflowers as previously de- scribed, fry in butter ; dish them up and pour half a pint of Genoise sauce over them (No. 207), to which four boned and chopped anchovies
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