Cauliflower (a la Sauce Blanche)

Ingredients

• a cauliflower
• boiling salt and water
• a little French white sauce

Method

1. 1

   Trim the cauliflower and soak in vinegar and water.

2. 2

   Boil in salt water until done.

3. 3

   Drain and arrange in a hot dish, pour white sauce over it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 325. The excerpt below is the record exactly as published.

Cauliflower (a la Sauce Blanche). — Cut the stalks ofl: close, trim the leaves, and put the cauliflower into a little vinegar and water to draw out the insects. Put it head downwards in boiling salt and water, and boil it till it is done. As cauliflowers will continue to cook, though more slowly, if left in hot Avater, if they are a little too soon, they may be taken off the fire before they are quite ready. Take a little piece of the stalk between the finger and thumb, and if it yields easily it is done. Drain the vegetable and ai-range it in a hot dish, and jjour over it a little French white sauce {see Sauce Blanche) . Time, fifteen to twenty minutes. Sufiicient, one medium-sized cauliflower for two persons. Probable cost, 4d. or 6d. Cauliflower, Boiled. — Cut the stalk close to thi:! buttom, and pare away the tops of the leaves, leaving a circle of shortened leaf- stalks all round. Put the cauliflower iiead downwards into a little vinegar and water for a quarter of an hour, as this ■will be sure to di-aw out the insects. Put it into a pan of boUing water, with a table-spoonful of salt in it. Some persons prefer milk and water. Re- move the scum carefully as it rises, or the cauli- flower will be discoloured. Boil tiU tender. This may be ascertained by taking a little piece -of the stalk between the finger and thumb, and if it yields easily to pressure it is ready. Drain, and serve. Put a lump of butter the size of an egg into a saucepan with a breakfast- cupful of cold water. Add gradually a heaped tea-spoonful of flour, mi.x smoothly, boil, and strain over the vegetable. Time: a large cauli- flower, fifteen to twenty-five minutes ; a small one, twelve to fifteen minutes. As cauliflowers will continue cooking, though slowly, if left in the water in the stewpan, it is important that they should be taken oft" the fire before they are quite done, unless they can be served imme- diately. Sufiicient, a small one for one person. Probable cost, Sd. to 6d. Cauliflower, Moulded, with Sauce. — Boil four large white cauliflowers in a little thin flour and water until tender, then cut oft' the stalks and press them head downwards into a hot basin. Turn them into a tureen, and pour round them a little tomato or piquante sauce. Before serving, place the stalks neatly round them. They should look like one immense cauli- flower. Time, fifteen to twenty-five minutes to boil. Sufficient for six or eight persons. Probable cost, 4d. or 6d. each. Cauliflower, Pickled. — This pickle should be made about the beginning of August. Choose firm, fresh, white heads, and let them be cut on a dry day. Pare away the leaves and the stem, and place the flowers for five minvites in. boiling water, but do not let them boil up, Drain them, and cut them into convenient-sized pieces, and leave them on a sieve to diy. Half till the jars, and fill them with cold vinegar in which spices have been boiled, allowing a quart of vinegar to two ounces of peppercorns, a drachm of cayenne, an ounce of ginger, and lialf an ounce of mace. Cover closely. Probable cost, Is. per pint jar. Cauliflower Sauce.— Make a pint of good white sauce. Boil a cauliflower

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