Cauliflower with Butter Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 59. The excerpt below is the record exactly as published.
Cauliflower with Butter Sauce. Take some cauliflowers, in quantity according to size, wash them, trim off the leaves, and put them in two quarts of boiling water on the fire, adding half an ounce of salt, half an ounce of butter, and the juice of a lemon
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