Cauliflower, Hollandaise

No. 422. - Prepare the same as in No. 420. When cooked, drain them on a napkin. Put the Cauliflowers on a dish and put Hollan-daise sauce over them.

If they are small and detached, put them in a bowl with the heads downward. Press them lightly, moulding them together, as it were, in the bowl, so they will all form together, making one large head. Then put it on a plate with the head up, and pour Hollan-daise sauce over it.

Cauliflower Baked, Au Gratin

No. 423. - Cook the Cauliflowers as in No. 421. Drain off all the moisture and season them with salt, pepper and nutmeg. Then put them in a buttered baking dish, evenly formed, and pour over them a reduced cream or Allemande sauce, to which add some grated Parmesan cheese. Sprinkle fresh bread crumbs over them and put a small piece of butter on top. Wipe the borders off clean, and then bake in an oven.

Cauliflower Fried, Villeroi

No. 424. - Cook the Cauliflowers the same as in No. 421. After you drain them, cut off the flowered heads in small bunches and dip them in Villeroi sauce. Set them in a cool place, so the sauce will adhere to the Cauliflower. Then bread them with fresh bread crumbs. After this, dip them in beaten eggs and bread them again. Fry them in hot lard, until nicely browned, and serve them on a napkin, with fried parsley as a garniture.

Cauliflower Fried In Batter

No. 425. - Cook the Cauliflowers as in No. 421. Then drain them and cut the flowered buds in small bunches. Put them in an earthen bowl, season them with salt and pepper, and add a little vinegar, some finely chopped parsley and chives, and cover them to macerate for two hours. Then place them on a towel to absorb all the moisture, and afterwards dip them in a light batter and fry them in hot lard to a nice brown color.

Cauliflower, Italian Style

No. 426. - Cut off the flowered buds of the Cauliflower in small bunches. Then boil them in water lightly salted, and when tender drain them. Then put them in a flat saucepan with a piece of butter, and toss them over a brisk fire, seasoning them with salt, pepper, and a little nutmeg. When thoroughly warmed, dish them up and pour over them some Anchovie butter sauce, in which add the juice of one lemon and a little parsley chopped fine.

Cauliflower For Garniture

No. 427. - Cut off the flowered buds, boil them, and when done drain them. If you wish a small garniture, cut them small. If for a large garniture, leave them in bunches. For a large garniture dress them in bunches around the dish with other vegetables, and mask them lightly with a white sauce.

Cauliflower Puree, For Garniture

No. 428. - Boil two heads of Cauliflower as in No. 421. Drain them and put them in a saucepan with four spoonfuls of Cream or Allemande sauce. Season with salt, pepper and nutmeg. Mix them well together, rub it through a fine sieve and put it in a flat saucepan. Reduce it with a glass of cream to its proper consistency, and before serving add a small piece of butter.