Cauliflower with Dutch Sauce

Ingredients

• half a pound of good butter
• two handfuls of grated white bread crumbs
• a little salt

Method

1. 1

   Melt the butter, add the bread crumbs and salt, boil while stirring for three minutes, then remove from heat and serve after five minutes.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 126. The excerpt below is the record exactly as published.

uliflower, -with Dutch Sauce. Previous to cook- ing cauliflowers, they are divided, trimmed if large; then they are boiled, either in salt water or steam, well drained and arranged in a dome-like fashion on a folded napkin. To give this dome a more regular shape, the cauliflowers can be placed beforehand in a dome-mould, and then turned out on the napkin. Cauliflowers generally are accompanied with either Dutch sauce, or butter sauce, or even with a good cream sauce. In Germany cauliflower is served with the same sauce that is applied to asparagus; some bread crumbs fried in butter. For the preparation of this sauce, half a pound of good butter is melted; when warm, two handfuls of grated white bread crumbs are added to it, and a little salt

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