Cauliflower Soup
From The encyclopædia of practical cookery, 1890
Serves 6
Serve with sippets of toast or croutons of fried bread.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 194. The excerpt below is the record exactly as published.
1 breakfast-cupful of cooked Cauliflower, and put it in ; boil 1 pint of rich milk, and add that ; season with a little white pepper and salt ; thicken, if not thick enough already, till it looks like thin cream, with flour-and- water thickening ; then add 1 table-spoonful of butter, and the other breakfast-cupful of cooked Cauliflower branches, and sprinkle with 1 table-spoonful of minced parsley. (2) Pull the Cauliflower into separate branches, and boil them for half-an-hour in salted water. Strain lqt. of stock into a saucepan, and skim off all the fat ; mash about half of the Cauliflower, put it into the soup with a finely-minced onion, and boil it. Put a lump of butter into another sauce- pan with 1 table-spoonful of flour, ■and stir it over the fire for a few minutes ; then pour in gradually 1 pint of new milk, season with pepper and salt, and boil it. Pour the thickened milk into the soup, add the remainder of the Cauli- flower branches, not mashing them, and 1 table-spoonful of finely-chopped parsley. Serve in a tureen with a plateful of sippets of toast, or of croutons of fried bread. Some clear chicken broth is best for the above soup, and any pieces of meat or bones may be put into it to make it richer. Cauliflower Fritters. — Cut into equal-sized pieces two well- boiled Cauliflowers, dip each piece into thick yellow or white sauce, and set them aside to cool. Take them up with a spoon, put them into a basin of frying batter, plunge them into a frying-pan of boiling fat, and fry to a good colour. Serve very hot on a napkin spread over a dish (see Fig. 3S8). If preferred, the pieces of Cauliflower may be dipped into a mixture of vinegar, oil, salt, and pepper in place of the batter, and then fried. For details respecting Culinary Processes, Utensils, Sauces, etc. , referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 321 Cauliflowers — continued. Cauliflowers for Garnishing. — (1) Cut as many heads of Cauliflowers as may be required into small sprigs ; trim these, and put them into a stewpan ; add a little salt, pepper, and butter to the water, and set it upon the fire to boil. When done, take them out and drain upon a sieve, put them into a stewpan with a little bechamel sauce, warm up, and they are ready to use. (2) Take a good Cauliflower and cut it into small heads of about 2in. in diameter ; throw these into boiling water to blanch. Let them cool, drain, put them into a pan of water, and boil, adding a little salt and butter. They should be a little underdone so that they will not break into pieces when being dished up for garnishing. (3) Wash the Cauliflower, trim off the outside leaves, then put it into a saucepan of boiling water with a lump of salt, and boil until tender. When cooked, drain and plunge the Cauliflower into cold water ; drain it again, pressing out as much of the water as possible, and chop it finely, throwing away the pieces of hard stalk. Put a large lump of butter into a stewpan, then put in the Cauliflower, dredge a small quantity of flour over it, and stir over a brisk fire. When the Cauliflower is nicely browned, pour a few table- spoonfuls of broth over it. Season with salt
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