Cauliflower Soup (Potage à la Puree de Chouxfleurs)

Ingredients

• Boil three large white cauliflowers
• put a quarter of a pound of butter
• one leek
• one head of celery
• a quarter of a pound of ham
• two bay-leaves
• add three quarts of white stock
• one ditto of boiled milk
• season with a teaspoonful of sugar
• half ditto of salt
• finish with an 'alliance' of two yolks of eggs
• mixed with a gill of cream
• have a cauliflower boiled, and cut into twenty small sprigs

Method

1. 1

   Boil cauliflowers until tender, chop finely.

2. 2

   Sauté butter, leek, celery, ham, and bay leaves.

3. 3

   Add cauliflowers, flour, stock, and milk.

4. 4

   Rub through a tammy, boil, skim, season, and finish with egg yolks and cream.

5. 5

   Serve with sprigs of cauliflower.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 63. The excerpt below is the record exactly as published.

Cauliflower Soup (Potage k la Puree de Cliouxfleurs). Boil three large wliite caiilitlowers in slightly salted water until quite tender ; chop them very fine ; put a quarter of a pound of butter into a stew-pan; one leek, one head of celery (in slices), a quarter of a pound of ham, and two bay- leaves ; pass them ten minutes over a quick tire ; add the caiditlowers and three tablesj^oonfuls of flour ; mix well ; add three quarts of white stock, and one ditto of boiled milk ; stir it until boiling ; rub it through a tammy ; boil, and skim well ; season with a teaspoonful of sugar, half ditto of salt, finish w^ith an " alliance " of two yolks of eggs, mixed with a gill of cream ; pour the soup into the tureen ; have a cauliflower boiled, and cut into twenty small sprigs

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