vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Cauliflower
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 161. The excerpt below is the record exactly as published.
FRIED CAULIFLOWER. Trim, wash, and boil two cauliflowei-s as in No. 731, then drain and cut them into pieces. Melt two ounces of fresh butter in a fiying-pan, add the pieces of cauliflower, season with salt and pepper, and fry to a nice brown all round, taking care to toss them, in order to prevent burn- ing ; then dish up, and serve. 7S8. FRIED CAULIFLOWER WITH PARMESAN CHEESE. Prepare and fry the cauliflowers as above; when of a nice brown, sprinkle two tablespoonfuls of grated parmesan cheese, toss and dish up the cauliflower; warm a gill of good gravy in the same frying-pan, poiu* it over the cauli- flower, and serve. 734. CAULIFLOWER AU GRATIN. Boil two cauliflowers
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