Cauliflower Purée

Ingredients

• one pint of white bread-crumbs
• the yolks of three raw eggs
• one table-spoonful of butter
• a half - teaspoonful of salt
• one salt-spoonful of pepper
• a quart mould
• half a one of flour
• half a pint of boiled milk
• half a pint of good, rich cream
• half a table-spoonful of fresh butter

Method

1. 1

   Put the cauliflower in boiling water and cook for about thirty minutes; remove and drain well.

2. 2

   Pass it through a colander.

3. 3

   Soak the bread-crumbs in warm milk, squeeze, and pass through the colander.

4. 4

   Mix with the cauliflower, add yolks of eggs, butter, salt, and pepper.

5. 5

   Mix well and add beaten egg whites.

6. 6

   Butter a quart mould, pour in the mixture, cover, and cook in boiling water for 45 minutes.

7. 7

   Prepare a cream sauce with butter, flour, boiled milk, salt, and pepper, then add cream and butter.

8. 8

   Pour over the cauliflower.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 464. The excerpt below is the record exactly as published.

one pint of white bread-crumbs in warm milk, squeeze it well, and pass it also through the colander. Put it in the chopping-bowl with the cauli- flower. Add the yolks of three raw eggs, one table-spoonful of butter, a half - teaspoonful of salt, one salt- spoonful of pepper ; mix very well together, and finish by adding the three whites of eggs, beaten very stiff. Mix again lightly Butter a quart mould, pour the puree in it, and cover it. Have a sauce- pan half full of boiling water, so as to reach up to half an inch from the top of the mould. Cook constantly forty- five minutes. Remove from the water, take the cover off, place a warm, round plate over the mould, and turn it over. Have prepared a nice cream sauce. Put in a small saucepan half a table- spoonful of good butter, half a one of flour ; cook, stirring constantly, for three minutes. Pour in slowly, stir- ring meanwhile, half a pint of boiled milk, season with one salt-spoonful of salt and half a one of white pepper, and let it cook very slowly for eight minutes. Add half a pint of good, rich cream ; cook four minutes more ; remove from the fire, add half a table- spoonful of fresh butte

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