Puree of Cauliflowers

Ingredients

• two Cauliflowers
• 1 teaspoonful of chopped onion
• a little butter
• 10 table-spoonfuls of good white broth
• 1 table-spoonful of flour
• 1 teaspoonful of sugar
• teaspoonful of salt
• 5 pint of cream or milk

Method

1. 1

   Boil Cauliflowers and cut into small branches.

2. 2

   Sauté onion in butter for five minutes, add Cauliflowers, and beat well.

3. 3

   Add broth, flour, and boil for a quarter of an hour.

4. 4

   Pass through a sieve, add cream or milk, and serve.

5. 5

   Adjust thickness with more milk if necessary.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 200. The excerpt below is the record exactly as published.

Puree of Cauliflowers. — (1) Boil two Cauliflowers, and cut the heads up into small branches. Put 1 teaspoonful of chopped onion into a saucepan with a little butter, and place the pan on a moderate fire for about five minutes ; then add the Cauli- flowers, and beat well with a wooden spoon; put in 10 table- spoonfuls of good white broth, and 1 table-spoonful of flour, and boil for a-quarter-of-an-hour, adding 1 teaspoonful of sugar, and teaspoonful of salt. Pass the mixture through a sieve into another stewpan, add 5 pint of cream or milk

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