Cauliflower a la Varenne

Ingredients

• 1 Cauliflower
• Salt
• parsley sauce
• braised carrots or a macedoine of vegetables

Method

1. 1

   Trim the cauliflower and place in salt water for 1 hour.

2. 2

   Put in cold water with a pinch of salt, bring to boil, rinse, and put in boiling water seasoned with salt until tender.

3. 3

   Cut into pieces, place in the center of a hot dish, pour parsley sauce over, and garnish with braised carrots or a macedoine of vegetables.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 37. The excerpt below is the record exactly as published.

CAULIFLOWER A LA VARENNE. Choufleur a la Varenne. Trim a cauliflower and place it in salt and water for 1 hour ; then put it in a saucepan of cold water with a pinch of salt, bring it to the boil, rinse the cauliflower and put it again in boiling water seasoned with salt to boil till tender. Cut it in pieces, place it in the centre of a hot dish, pour parsley sauce over and garnish with braised carrots or a macedoine of vegetables, placing the cut up stalks of the cauliflower in the centre. CAULIFLOWER FRITTERS. Choufleur eu Beignets. 1 Cauliflower

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