Cauliflower Fricassee

Ingredients

• a good-sized, firm cauliflower
• 6 finely chopped mushrooms
• 3 yolks of eggs
• salt
• pepper
• grated nutmeg
• the juice of a half a lemon
• some butter
• a little flour
• cold milk or stock

Method

1. 1

   Cut off the stalk and trim the cauliflower.

2. 2

   Cook in salted boiling water for 20-30 minutes until tender.

3. 3

   Place on buttered toast.

4. 4

   In a frying pan, melt butter, add flour mixed with cold milk or stock, stir until boiling, then add mushrooms.

5. 5

   Remove from heat and stir in egg yolks, seasoning with salt, pepper, nutmeg, and lemon juice.

6. 6

   Pour sauce over cauliflower and serve.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

Cauliflower Fricassee. Cut off the stalk, remove the outer leaves, and trim a good-sized, firm cauliflower, divide it into several pieces, and wash them in cold water ; put them into an earthenware pot of salted boiling water, and cook quickly for 20 or 30 minutes, until they are quite tender. Take them out without breaking, and place them on pieces of buttered toast ; then put some butter in a frying-pan, add a little flour mixed with cold milk or stock, stir well till it boils ; then add 6 finely chopped mushrooms, and cook a little longer ; take it off the fire and stir in 3 yolks of eggs, season with salt, pepper, grated nutmeg, and the juice of a half a lemon

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