Puree of Cauliflower Sauce

Ingredients

• three pints of water
• one ounce of butter
• two tablespoonfuls of salt
• an onion sliced
• a little celery
• half a turnip
• two of butter
• a tablespoonful of flour
• a little bay-leaf
• mace

Method

1. 1

   Boil a cauliflower well in water with butter and salt.

2. 2

   Chop it up.

3. 3

   In a stewpan, slowly cook sliced onion, celery, turnip, ham, and butter with bay-leaf and mace.

4. 4

   Add the chopped cauliflower, stir, add flour, moisten, pass through a sieve, and finish as above.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 46. The excerpt below is the record exactly as published.

Puree of Cauliflower Sauce. Boil a cauliflower well in three pints of water, in which you have previously put one ounce of butter, two tablespoonfuls of salt; when done, chop it up, having prepared and slowly cooked in a stewpan an onion sliced, a little celery, half a turnip, one ounce of ham, two of butter, a little bay-leaf, mace, add then the cauliflower, stir round, add a tablespoonful of flour

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