Chou-fleur a la Polonaise
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 386. The excerpt below is the record exactly as published.
Chou-fleur a, la Polonaise. — Trim, wash, and drain a nice rigid cauliflower, divide it into separate and even-sized buds or flowerets, pare the stalks, rinse them again. Cook in salted water till they are about three parts done. Pour off the water, add an ounce of fresh butter, season with pepper and grated nutmeg, and finish in the oven. Dish up as neatly as possible on a hot vegetable- dish (round dish in preference), give the buds a kind of dome shape in dressing them, sprinkle over some nicely fried brown bread-crumbs
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