(2715). Stuffed Cauliflower A La Bechamel - Baked (Choux-Fleurs Farcis A La Bechamel An Gratin)

Prepare, cook and drain the cauliflower the same as for fried bread-crumbs (No. 2718); scoop out the hearts and fill them with veal godiveau (No. 85), into which mix parsley and chives, both finely chopped. Place the cauliflower stalk downward on a buttered dish and cover over with allemande sauce (No. 407), into which mix half as much cooked herbs (No. 385). Strew the top with bread-crumbs and grated parmesan, pour butter over and push into a moderate oven tor ten minutes; baste at frequent intervals and color the cauliflower; remove and decorate around with heart-shaped croutons fried in butter, then serve.

(2716). Cauliflower A La Villeroi, Fried And Sauted With Fine Herbs)

(Choux-fleurs a la Villeroi, Frits et Sautes aux Fines Herbes). A la Villeroi. - This is to be cooked and drained the same as for white sauce (No. 2719). then covered with well-reduced allemande sauce (No. 4n?) into which mingle chopped-up fresh mushrooms and chopped parsley; when thoroughly cold immerse in beaten eggs, then in breadcrumbs, smooth the breading and fry it a golden color; drain, salt and dress on a folded napkin, laying a bunch of fried parsley on top.

Fried

Have the cauliflowers cooked and well drained, then dip each piece in beaten eggs, roll in bread-crumbs and fry to a fine color.

Sauted With Fine Herbs

After the cauliflowers are boiled and drained the same as for the above, divide in flowerets and saute in butter, seasoning with salt, pepper and chopped parsley.

(2717). Cauliflowers With Cheese - Baked (Choux-Fleurs Au Fromage Gratines)

Suppress the hard parts from some cauliflowers, divide in small flowerets and cook in sailed water. When they are tender and drained range them in layers in a vegetable dish with a little reduced bechamel (No. 400); bestrew with grated parmesan and pour over some butter; give them a dome shape and cover with a layer of thick bechame, finished with grated pannesan and butter; dredge evenly with more parmesan and color nicely in the oven for twelve minutes.

(2718). Cauliflowers With Fried Bread-Crumbs (Ohoux-Fleurs A La Mie De Pain Frite)

Divide some cauliflowers into separate flowerets all of uniform size; pare the stalks to a point, wash and drop them into a saucepanful of hot water, then boil the liquid very slowly. When the pieces are three-quarters cooked salt the water and withdraw the saucepan to allow them to finish cooking much slower; in this way they remain tinner; drain, dress the cauliflowers and cover over with butter having fried bread-crumbs added to it.

(2719). Cauliflowers, Broccoli, Or Sea Kale, With White, Butter Or Cream Sauce (Choux-Fleurs, Brocolis Et Choux De Mer A La Sauce Blanche, Au Beurre A La Creme)

For serving whole with sauces the cauliflowers should be chosen very white and close; cut off the bottom of the stalks, clean the inner parts well, removing the outer peel and leaves covering the stalk, then lay them in a well-tinned and very clean saucepan containing hot water and a little butter; remove to the side of the range to cook slowly until three-quarters done, then salt the water and finish cooking. Dress on a folded napkin, the stalk end downward, and serve apart either a white sauce (No. 562), a butter sauce (No. 440), or a cream sauce ( No. 454).

Broccoli, a long-stalked cauliflower, can be prepared the same way, also sea kale; the only difference to be observed is that these must be served with slices of toast, buttered with fresh butter.