Cauliflower Soup (maigre)

Ingredients

• a quarter of a pound of butter
• three dessert-spoonfuls of curry powder
• a teaspoonful of celery seed
• a large cauliflower
• a large onion
• a tablespoonful of French beans
• three pints of boiling water
• a little salt
• a little pepper
• A glass of white wine

Method

1. 1

   Melt butter in a stewpan, stir in curry powder and celery seed.

2. 2

   Slice cauliflower, onion, and French beans, fry gently, then add boiling water.

3. 3

   Simmer till vegetables are reduced to pulp, strain, return to saucepan, add salt, pepper, and sprigs of boiled cauliflower before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 326. The excerpt below is the record exactly as published.

Cauliflower Soup (maigre). — Put a I quarter of a pound of butter into a stewpan, let it melt, then stir into it very smoothly, three dessert-spoonfuls of curry powder, and a tea- spoonful of celery seed. Slice into it a large I cauliflower, a large onion, and a table-spoonful of French beans. Fry the vegetables gently for a few minutes, then add, gradually, three pints of boiling water, or the water in which cauliflowers have been boiled. Simmer gently till the vegetables are reduced to a pulp, then strain the soup, and return it to the saucepan. Add a little salt and pepper. Put in a few i sprigs of boiled cauliflower before serving it. A glass of white wine will improve the soup. Serve with boiled rice, and lay a slice of the crumb of bread toasted at the bottom of the tureen. Time, two hours. Probable cost. Is. 2d. for this quantity. Sufficient for three or foiu- persons. Cauliflower, w;itli Stufiing.— Choose a saucepan the exact size of the dish intended to be used. Cleanse a large, fii-m, white cauliflower, and cut it into sprigs ; throw these into boiling- salt and water for two minutes ; then take them out, drain, and pack them tightly with the heads downwards, in the saucepan, the ; bottom of which must have been previously I covered with thin slices of bacon Fill uj) the ] vacant spaces with a stuffing made of three i table-spoonfuls of finely-minced veal, the same of beef suet, four table-spoonfuls of bread- crumbs, a little popper and salt, a tea-spoonful of chopped parsley, a tea-spoonful of minced chives, and a dozen small mushrooms chopped small. Strew these ingredients over the cauli- flowers in alternate layers, and pour over them three well-beaten eggs. When these are well soaked, add sufficient nicely-flavoured stock to cover the whole. Simmer gently till the cauli- flowers are tender, and the sauce very much reduced ; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savoury mixture. Time, three-quarters of an hour. Probable cost, 4d. or 6d. for a large cauliflower. Sufficient for four or five persons. CAU ( 113) CEL Cauliflowers (au Gratin). — Cleanse, trim, and qiiailcr one or two largo cauliflowers. Throw tLoai into boiling water, and let them remain for live minutes; drain and boil them in plenty of salted water until they are ready. Whilst they are boiling mis smoothly together in a stewpan an ounce of butter and an ounce of flour, add a pint and a quarter of water, and a little pepper and salt. Let the sauce boil, and stir it over the lire for ten minutes. Put in with it an ounce of grated Parmesan cheese and an ounce of Gruj^ere cheese, and boil it Ave minutes longer. Cut the cauliflov/ers into neat pieces ; lay half of these in a tureen, pour a little of the sauce over them, and add the remainder of the vegetables and the !■( .st of the sauce. Sprinkle a large table-spoonful C)l bread-raspings, and another of grated Par- mesan over the top, and bake the preparation in a hot oven until it is nicely browned. Serve very hot. Time to brown, quarter of an hour. Probable cost, Is. 2d. Sufficient for four or five IKTSons. Cauliflowers, with Parmesan Cheese.— Chooso three or four young, firm, wjiite cauliflowers, cut off the stalks and the stems, making them flat, so that they will stand iiiccly in the dish. Cleanse them thoroughly, and boil them until tender, but not sufficiently so to run any risk ef their breaking. Dish them so as to make them look like one cauliflower, and powder them thickly with grated Parmesan cheese. Pour a good sauce over this. When it is firmly set, add another layer of cheese, and strew over this some finely - gi'ated bread- crumbs. The sauce may be made thus : — Rub a table-spoonful of flour into a quarter of a pound of butter

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