Dressed Cauliflower

Ingredients

• a large Cauliflower
• 1 heaped table-spoonful of salt
• 4 table-spoonfuls of breadcrumbs
• 1 teaspoonful of salt
• ^ teaspobnful of pepper
• an egg beaten up
• |oz. of butter

Method

1. 1

   Soak the Cauliflower in salted water for twenty minutes.

2. 2

   Boil in fast boiling water for twenty minutes.

3. 3

   Chop finely, mix with butter, breadcrumbs, salt, pepper, and beaten egg.

4. 4

   Place on a dish, dot with butter, and brown in the oven or before the fire.

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.

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. Dressed Cauliflower. — Take a large Cauliflower, lay it in a large bowl, pour over it sufficient cold water to cover, and shake in 1 heaped table-spoonful of salt ; let it remain in this for twenty minutes. Have a large saucepan on the stove nearly full of boiling water, take the Cauliflower out of the salted water, drain well, and put it into the boiling water (be sure that the water is boiling very fast when it is put in). Let it boil for twenty minutes ; then, if done enough, take it up and chop finely ; add to it l^oz. of butter, 4 table-spoonfuls of breadcrumbs, 1 teaspoonful of salt, and ^ teaspobnful of pepper. Stir in an egg beaten up

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