Cauliflower Puree

Ingredients

• the cauliflowers
• in salted water
• 2 tablespoonfuls crushed tapioca
• the remainder of milk
• the cream
• season with salt
• pepper
• grated nutmeg

Method

1. 1

   Cook the cauliflower in salted water until tender, strain (keep the water), and rub through a fine sieve.

2. 2

   Bring the water to a boil, stir in the crushed tapioca, and simmer for twenty minutes.

3. 3

   Mix the ground rice with a little cold milk, boil the remainder of the milk with the stock, stir in the ground rice, and cook for a few minutes, stirring all the while.

4. 4

   Mix all together, season, bring to a boil, add the cream, stir a little longer, but do not let it boil again.

5. 5

   The puree is now ready for serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 114. The excerpt below is the record exactly as published.

the cauliflowers, cook them in salted water until tender, strain (keep the water), and rub through a fine sieve. Bring the water in which the cauliflowers have been cooked to a boil, stir in the crushed tapioca, and simmer for twenty minutes. Mix the fecule de riz or ground rice with a little cold milk, boil up the remainder of milk with the stock, stir in the ground rice and cook for a few minutes, stirring all the while. Mix all together, season with salt, pepper, and grated nutmeg to taste, bring it to a boil, add the cream, stir a little longer, but do not let it boil again. The puree is now ready for serving. 170. Potage de Tomato a la St. Louis.— -1% pint tomato sauce, 3 pints clear soup, 2 tablespoonfuls crushed tapioca

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