One pint of milk.
Seasoning of celery salt, grated nutmeg, and a small piece of sugar.
Place the butter in a saucepan to warm, and stir in the flour. Next add the milk and stock, and stir until it boils. Now take the cauliflower, and boil, with the saucepan lid off, till quite tender (about twenty minutes), break it in small pieces, and add to the stock. Press all through a sieve, and warm again just before serving. Add the yolk of egg, proteid food, pepper, and celery salt, grated nutmeg, and small piece of sugar, and serve with fried croutons.