Scrambled Cauliflowers
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 22. The excerpt below is the record exactly as published.
some cauliflowers about two-thirds; divide them into pieces of equal size ; dip each piece in a thick yellow or white sauce; put them on one side to get cold. Then take each piece with a spoon, dip carefully into frying batter, so that it is entirely covered. Fry in boiling fat, and serve with fried parsley. N.B. — The cauliflower can, for a change, be dipped in a little oil and vinegar, pepper and salt, instead of the sauce, and allowed to become cold, before frying as above. 142. — Scrambled Cauliflowers. When the cauliflowers are boiled and drained,, divide them into branches, and toss them up for a few minutes in a saucepan with butter, pepper, salt,, and a little nutmeg
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