Cauliflower with Butter (Chou-fleur au Beurre)

Ingredients

• a nice white cauliflower
• half cup melted butter
• a little salt

Method

1. 1

   Take a nice white cauliflower; trim all the stem leaves — leaving a little of the green sprout around; put in cold water, sufficient to cover it, and cook about twenty minutes.

2. 2

   Then add a little salt and again cook from eight to ten minutes after the salt is added; pour the water off.

3. 3

   To a cauliflower of ordinary size add half cup melted butter, let simmer in the butter for a little while.

4. 4

   Place in a vegetable dish — put the rose up and the stem down.

5. 5

   Serve as a vegetable.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 413. The excerpt below is the record exactly as published.

Cauliflower with Butter (Chou-fleur au Beurre) Take a nice white cauliflower; trim all the stem leaves — leaving a little of the green sprout around; put in cold water, sufficient to cover it, and cook about twenty minutes. Then add a little salt and again cook from eight to ten minutes after the salt is added; pour the water off. To a cauliflower of ordinary size add half cup melted butter

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