Fried Cauliflower Buds

Ingredients

• a cauliflower
• an egg
• a little milk
• salt
• pepper
• a pinch of curry powder
• a mixture of breadcrumbs
• grated Parmesan cheese
• clarified butter or nut oil

Method

1. 1

   Trim, wash, and drain the cauliflower.

2. 2

   Cook in salted water until tender, then cool and divide into small sections.

3. 3

   Beat the egg with a little milk, dip the cauliflower in it, roll in breadcrumbs and grated Parmesan, and fry in clarified butter or nut oil until golden.

4. 4

   Drain, sprinkle with curry powder, and serve hot.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

Fried Cauliflower Buds. Trim, wash, and drain a cauliflower, and cook it in salted water till tender. Drain again and let cool. Divide it into small sections or buds. Beat up an egg with a little milk, dip the cauliflower in this, then roll in a mixture of breadcrumbs and grated Parmesan cheese, and fry in clarified butter or nut oil to a golden colour. Drain carefully on a cloth or paper, sprinkle over a pinch of curry powder, dish up, and serve hot. Cauliflower Fricassee. Cut off the stalk, remove the outer leaves, and trim a good-sized, firm cauliflower, divide it into several pieces, and wash them in cold water ; put them into an earthenware pot of salted boiling water, and cook quickly for 20 or 30 minutes, until they are quite tender. Take them out without breaking, and place them on pieces of buttered toast ; then put some butter in a frying-pan, add a little flour mixed with cold milk or stock, stir well till it boils ; then add 6 finely chopped mushrooms, and cook a little longer ; take it off the fire and stir in 3 yolks of eggs, season with salt, pepper

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