Cauliflower Salad a la Marquise

Ingredients

• a cauliflower
• salt
• pepper
• oil
• vinegar
• chopped chervil
• mayonnaise
• halves of hard-boiled eggs

Method

1. 1

   Prepare and divide the cauliflower into small sprigs, wash, and boil in salted water until just tender.

2. 2

   Drain and mix with salt, pepper, oil, vinegar, and chervil.

3. 3

   Let steep for an hour.

4. 4

   Arrange in a small pudding basin, press lightly, turn out onto a dish, cover with mayonnaise mixed with herbs, and garnish with hard-boiled egg halves.

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 Salad a la Marquise. Prepare a cauliflower and divide it into small sprigs, wash in several waters, and boil in salted water until they are just tender. Drain them on a sieve, put them into a bowl with salt, pepper, oil, vinegar, and chopped chervil. Let them steep in this for a hour. Then take a small pudding basin and arrange the cauliflower sprigs in it symmetrically. Press in lightly, then turn out on to a dish, so that the cauli- flower will keep the shape of the mould in which it 78 HOW TO COOK VEGETABLES. was pressed. Just before serving, cover it with mayonnaise to which some finely-chopped herbs have been added, and surround it with a border of halves of hard-boiled eggs

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