Chouxfleur A La Villeroi - Cauliflower, Villeroi Style

Divide a cooked head of cauliflower into flowerets, dip into Villeroi sauce, place on an oiled dish, and put on ice to get thoroughly cold; egg and bread-crumb twice, and fry in very hot lard to a nice color.

Chouxfleur A La Florentine - Cauliflower, Florentine Style

Divide a head of cooked cauliflower into flowerets, season with salt, pepper and grated nutmeg, roll in flour, dip in beaten eggs and fry in hot butter. Serve on a napkin.

Mousse De Chouxfleur A La Du Barry - Mousse Of Cauliflower, Du Barry Style

Cook a head of cauliflower (weighing about I pound) in salted water, allow to get cold, press in a napkin (to free from water), and rub through a hair sieve.

Reduce to good consistency 3 gills of Bechamel sauce, add the puree of cauliflower and 2 ounces of butter; season to taste with salt and nutmeg, and remove from the fire. After 10 minutes add 4 egg yolks and the whites whipped to a stiff froth.

Fill some small entree cases three-fourths of their height with the above preparation, and cook in a mild oven from 8 to 10 minutes.

Puree De Chouxfleur - Puree Of Cauliflower

Rub one head of cooked cauliflower through a fine sieve, put it into a saucepan with a pint of Bechamel sauce, and 1 gill of cream; allow to reduce to good consistency; season to taste with salt, pepper and grated nutmeg, and finish with a pat of butter.

Tlmbales De Chouxfleur Pour Garniture - Cauliflower Tlmbals For Garnishing

Add to I pint of Cauliflower Puree I whole egg and 3 yolks; decorate some buttered timbals with truffles, smoked beef tongue, etc., fill with the cauliflower preparation, and cook for 15 to 20 minutes in the bain-marie in a slow oven.

Cardon Braise - Braised Cardoon

Cardoon is served but seldom in the United States, although this plant merits more recognition. Of late years it has been imported in larger quantities, and it may be that it will be cultivated in this country before long.

It is cooked and served exactly as celery.

Chouxrave A La Creme - Kohlrabi In Cream

Peel some young kohlrabi; wash, cut in 1/4-inch slices, and boil in lightly salted water. When done, drain and add to cream sauce; season with salt, pepper and nutmeg, and finish with a pat of butter.

Chouxrave Farci - Stuffed Kohlrabi. Choose some young plants of uniform size, peel them and cut tops and bottoms straight; then scoop them out and parboil ; stuff and finish to cook as indicated for Stuffed Cucumbers.

Carrottes A La Nivernaise - Carrots, Nivernaise Fashion

Peel some young carrots of uniform size; parboil, drain and put them in a sautoire with a lump of butter; cover with chicken broth, season with salt and sugar, and set on brisk fire. If the liquid is reduced before the carrots are cooked, add some more broth. When the carrots are done, add some rich veal gravy, and thicken lightly with a little butter, kneaded with the same amount of flour.