Trim off the outside leaves, and cut the stems quite close to the cauliflowers; let them lie for an hour in plenty of cold water, with a handful of salt in it, to draw out any insects that may be amongst them; then wash them very thoroughly, and examine them well, to be assured that no snail is left in any part of them, throw them into a large pan of boiling water, salted as for asparagus, and quite cleared from scum; for this, if not removed, will adhere to the cauliflowers and spoil their appearance. When the stalks are tender lift them out, dish them neatly, and send good melted butter to table with them. 20 to 30 minutes.
(French Receipt.) Cut the cauliflowers into small handsome tufts, and boil them until three parts done, drain them well, toss them for a moment in some thick melted butter or white sauce, and set them by to cool. When they are quite cold, dip them separately into the batter of page 130, fry them a light brown, arrange them neatly in a dish, and serve them very hot.