Purée of Cauliflower

Ingredients

• one good-sized cauliflower
• three table-spoonfuls of butter
• two table-spoonfuls of flour
• a small onion
• a stalk of celery
• a bay leaf
• a teaspoonful of sugar
• one quart of white stock
• one pint of milk
• half a pint of cream
• some salt
• and some pepper

Method

1. 1

   After ridding the cauliflower of its green leaves, let it soak in cold water for two hours.

2. 2

   Boil gently for twenty-five minutes.

3. 3

   Drain, chop, and pound the cauliflower.

4. 4

   Melt butter, add onion, celery, and bay leaf; cook for ten minutes.

5. 5

   Remove the leaf, add flour, and stir until smooth.

6. 6

   Add mashed cauliflower, sugar, salt, and pepper; stir for ten minutes.

7. 7

   Rub through a sieve, return to heat, add stock, then hot milk and cream.

8. 8

   Let bubble for a minute, rub through a sieve again, add flowerets, boil up once, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 71. The excerpt below is the record exactly as published.

Pur6e of Cauliflower. For this soup there will be required one good-sized cauliflower, three table-spoonfuls of butter, two table- spoonfuls of flour, a small onion, a stalk of celery, a bay leaf, a teaspoonful of sugar, one quart of white stock, — say chicken stock, — one pint of milk, half a pint of cream, and some salt

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