Cauliflowers with White Sauce

Ingredients

• a Cauliflower
• a little salt
• butter
• white sauce

Method

1. 1

   Remove the green leaves and soak the Cauliflower in cold water for an hour.

2. 2

   Boil it in salted water until tender.

3. 3

   Drain without breaking, dish it in the shape of a large Cauliflower, and pour white sauce over it.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 198. The excerpt below is the record exactly as published.

a Cauliflower into small bunches or tufts, put these into a stewpan-with salted water, and boil; when done take them out, place them Cauliflowers — continued. on a strainer to drain, and then put into the soup, taking care not to break them. The yolks of two or three eggs with a little beaten cream, if added, will make a great improvement, and give it a rich taste. Cauliflowers with Spanish Sauce. — The same preparation again as for Cauliflowers with White Sauce. When the Cauliflowers are done, drain them, and put them to simmer a little in a stewpan with a few table-spoonfuls of Spanish sauce. Cauliflowers with Tomato Sauce. — Boil the Cauliflowers till tender, and drain them ; then arrange them on a hot dish. Have ready some rich butter sauce — that is melted butter — with plenty of cream or butter in it, and stir into this some tomato sauce. As soon as it boils up pour it over the Cauliflowers and serve. Cauliflowers with Veloute Sauce.— The same preparation as for Cauliflowers with White Sauce, using veloute instead of white sauce. Make the veloute by putting a small piece of butter in bechamel sauce. Cauliflowers with White Sauce. — Remove all the green leaves, open the Cauliflower, and clear it of live-stock if there be any. Leave the Cauliflower in cold water for an hour ; then put it into boiling water, with a little salt

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