Cream of Cauliflower a la Dubarry

Ingredients

• a medium-sized cauliflower
• one small onion
• two quarts of white stock
• the yolks of two eggs
• one-half a cup of cream
• three tablespoonfuls of small pieces of cauliflower

Method

1. 1

   Parboil cauliflower, drain, and moisten with stock.

2. 2

   Add onion and boil until cooked.

3. 3

   Remove onion and strain.

4. 4

   Heat again, mix in egg yolks and cream before serving.

5. 5

   Add cooked cauliflower pieces.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 6. The excerpt below is the record exactly as published.

CREAM OF CAULIFLOWER A LA DUBARRY Parboil a medium-sized cauliflower for a few minutes in salted water. Drain off the water, moisten with two quarts of white stock, and add one small onion with one clove in it. Let it boil until the whole is thoroughly cooked. Remove the onion, and rub the remaining mixture through a fine sieve. Put it back on the stove, and heat well. Mix the yolks of two eggs with one-half a cup of cream, and stir it in the soup before serving. Add three tablespoonfuls of small pieces of cauliflower

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