210. Cauliflower, Sauce Moussellne

Trim off the outer leaves, cut off the stalk, clean and wash well a fine large, white head of cauliflower. Have a gallon of water in a pan with one tablespoon salt and half pint milk. When it boils add the cauliflower, cover the pan and boil for forty minutes. Drain, dress on a hot dish and serve with the Mousseline sauce separately.

211. Sauce Mousseline

Half gill sweet cream, two egg yolks, one ounce butter, two saltspoons salt, half saltspoon grated nutmeg and the strained juice of a sound lemon.

Place cream, egg yolks, salt and nutmeg in a saucepan, place the pan in a "Bain-Marie," seeing that the pan is fully half its height in the hot water; briskly beat it up with a whisk for five minutes, then add the butter, little by little, whisking constantly until the butter is dissolved. Strain the preparation through a napkin into a saucebowl and serve as directed.

212. Scallops En Coquilles

Boil in slightly salted water for five minutes one and a half pounds fresh scallops; drain. Hash very finely six sound shallots and place them in a saucepan with an ounce butter. Gently cook for five minutes without browning, stirring well, then add four tablespoons flour, stir until well heated, add two gills hot milk and one gill scallop liquor. Stir well until it boils. Drop in the scallops and season with a teaspoon salt, one saltspoon cayenne pepper, adding two tablespoons good sherry. Stir well again and let cook for three minutes. Have six clean individual "table shells" and fill them with the preparation. Spread two tablespoons grated Parmesan or Swiss cheese over them equally, and place in a hot oven to bake for eight minutes. Dress on a dish and serve.

213. Roast Snipe On Toast

Pick, singe, draw and stick a toothpick across the legs under the breasts of six fat, fresh snipes (keep the livers for further use). Pick out the eyes of each bird. Rub well with a teaspoon salt and half teaspoon white pepper. Arrange a slice thin, lean bacon around each. Lay them in a lightly buttered tin and roast in the oven for ten minutes. Hash the six livers very finely with two shallots and one teaspoon chopped parsley, neatly spread this preparation on top of six small toasts, place the toasts in the oven for two minutes. Remove both from the oven, arrange the toasts on a hot dish, lay the snipe on the toast. Pour one-quarter gill water into the tin pan, cook it for three minutes on the range, pour the gravy over the birds and serve with a little watercress around the dish.

214. Salad Romaine

Remove the outer green leaves of two medium heads very fresh romaine. If free from sand and other elements, detach the leaves and wipe carefully without washing. If necessary to wash them, do so rapidly in cold water; drain thoroughly in a wire basket, then on a napkin. Place in a salad bowl. Season at the last moment with four tablespoons dressing, as per No. 863. Mix it well and send to the table.

215. Pudding Saxonne

Two ounces sifted flour, two ounces butter, two ounces fine sugar, half pint milk, four egg yolks, the white of three eggs and half vanilla bean.

Place the milk and vanilla in a small saucepan and let come to a boil, then let stand on the corner of the range. Place the flour in another saucepan, pour in the milk, little by little, continually stirring with the wooden spoon meanwhile, add half the sugar and half the butter; stir well while cooking for five minutes, or until it thickens well. Transfer it to a large bowl and let cool off. Lift up the vanilla bean, add the rest of the sugar and butter, as well as the egg yolks, one by one, briskly mixing with the wooden spoon meanwhile. Briskly beat up the white of three eggs to a froth and add them to the rest. Lightly mix the whole for one minute. Then fill six well-cleaned individual pudding moulds with the preparation. Place them on a tin pan; pour in hot water up to one-half the height of the moulds. Place in the hot oven to steam for twenty-five minutes. Remove, unmould on a deep dish, pour a Sabayon sauce (No. 102) over them and serve hot.