Cauliflower, with White Sauce

Ingredients

• the cauliflower
• a little broth, a bit of mace, salt, pepper
• add a little cream, butter, and flour

Method

1. 1

   Parboil it; then cut into nice pieces, and lay them in a stew-pan with a little broth, a bit of mace, salt, pepper; simmer half an hour; then add a little cream, butter, and flour; shake; simmer a few minutes; serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 138. The excerpt below is the record exactly as published.

the cauliflowers into salt and water some time to force out snails, worms, &c. Boil them twelve minutes on a drainer in plenty of water, then add salt, and boil five or six minutes longer. Skim well while boiling. Take out, and drain. Serve with melted butter, or a sauce made of butter, cream, pepper, and salt. CAULIFLOWER, to Fry.— Wash as before. Boil twenty or thirty minutes ; cut it into small portions, and cool. Dip the portions twice into a batter made of flour, milk, and egg, and fry them in butter. Serve with gravy. CAULIFLOWERS, to Pickle. — Take the best and firmest cauli- flowers. Separate the flowers into small parts, spread them on a dish, sprinkle salt over them for a few days. Then put them into jars, and pour boil- ing salt and water upon them, and let stand all night ; then drain them on a hair sieve, and jar them again, and fill up with the best vinegar, in which you have simmered mace, long pepper, white pepper-corns. &c. CAULIFLOWER, with Par- mesan.— Prepare the cauliflower as before, and cut the stalk, so that the flower will stand upright two inches above the dish. Put it into a stew-pan with a little white sauce ; stew till done enough, a few minutes ; then dish it with the sauce round, and grate parme- san over it. Brown it with a sala- mander. CAULIFLOWER, with Queen’s Sauce. — Make the sauce with a bit of ham, fillet of veal, cut into small dice, a little butter, chopped pars- ley, shallots, and a clove of garlick ; soak this for a time on the fire ; then add a few spoonfuls of jelly broth, and half a pint of cream ; pour part off into the table-dish ; place the cauliflower therein, boiled properly, and the re- mainder of the sauce over it; garnish with bread crumbs, and colour it in the oven with a little butter on it. CAULIFLOWER, with White Sauce. — Parboil it ; then cut into nice pieces, and lay them in a stew-pan with a little broth, a bit of mace, salt, pepper ; simmer half an hour ; then add a little cream, butter, and flour

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