Cream of Cauliflower

Ingredients

• 3 table-spoonfuls of flour
• loz. of butter
• 3 pints of white broth
• | table-spoonful of salt
• half a medium-sized Cauliflower
• | breakfast-cupful of cream
• a handful of croutons souffles

Method

1. 1

   In a saucepan, mix flour and butter, then gradually stir in the white broth and salt.

2. 2

   Add half a Cauliflower and boil slowly for thirty minutes.

3. 3

   Strain the Cauliflower, stir in cream, and serve with croutons.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 199. The excerpt below is the record exactly as published.

Cream of Cauliflower. — Put 3 table-spoonfuls of flour in a saucepan with loz. of butter, and pour in gradually while stirring 3 pints of white broth, adding | table-spoonful of salt ; then put in half a medium-sized Cauliflower, and boil it slowly for thirty minutes. Strain the Cauliflower on a sieve, and stir in | breakfast-cupful of cream. Serve with a handful of croutons souffles

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