Cauliflower with White Sauce

Ingredients

• cauliflower
• butter
• salt
• pepper

Method

1. 1

   Remove green stalks, boil cauliflower with pepper, butter, and salt.

2. 2

   Serve with drawn butter or white sauce.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 37. The excerpt below is the record exactly as published.

butter, pepper, sait, thyme, and the yolks o^two eggs ; take it oflf the fire as soon as the eggs are beaten in, and stuflf the LA CUISINE CREOLE. 87 tomatoes. Bake them for half an hour, pour some brown sauce or gravy over them and serve. TOMATOES TO BROIL. Take ripe, red tomatoes, place them on the gridiron, broil, and turn until done through; then serve them whole, so -that they can be seasoned at the table. STEWED TOMATOES^ WITH OR WITHOUT SUGAR. Pour boîllng water over six or eight large, ripe toma- toes, let them remain in it a few minutes to scald the skins, then take them out and skin them. Ohop them up and put them to stew with a little sait, pepper, and a small pièce of butter; then add a spoonful of rolled cracker or toasted bread, and a tablespoonf ul of sugar, if liked ; if not, omit the sugar, and let them stew gently, for half an hour longer. TO COOK SPINACH. Wash in two or three waters, as the grit adhères very closely to spinach; when well-washed, boil it one half hour in clear water ; add a little soda, if it does not look a nice green. When soft, drain it well and chop very fine — ^it cannot be too fine; add butter, sait if needed, and pepper to taste; garnish with hard-boiled eggs eut in f ancy shapes ; or, in early spring, it is nice to poach two or three eggs, and lay on the f reshly cooked spinach. ASPARAGUS ON TOAST. The fresher this vegetable is the better ; and in picking and mashing it, ail stalks not crisp and tender should be thrown aside. Out ofif nearly ail the horny white parts, 88 LA CUISINE CREOLE. tîe the rest in neat bunches, and boîl in salt

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