821. Cauliflowers - To Boil

Trim them neatly, let them soak at least an hour in cold water, put them into boiling water in which a handful of salt has been thrown, let it boil, occasionally skimming the water. If the cauliflower is small it will only take fifteen minutes, if large twenty minutes may be allowed; do not let them remain after they are done, but take them up and serve immediately.

If the cauliflowers are to be preserved white, they ought to be boiled in milk and water or a little flour should be put into the water in which they are boiled, send melted butter to table with them.

822. Cauliflower Au Fromage

When you have boiled the cauliflower tender, drain it, and cut the stalks off flat, that when sent to table the heads may stand up, lay it in a stewpan with white sauce, stew eight minutes, dish it with the white sauce, grate Parmesan over it, brown with a salamander, and serve.

823. Cauliflower A La Franchise

Prepare exactly as the last receipt up to the grating of the Parmesan cheese, that must not be used, but the cauliflowers must be suffused with sauce thickly over them to get cool, when quite cold dip them into a blanc and fry them a good colour, send them to table very hot.

824. Chartreuse Of Cauliflower

Some that was boiled the day before; cut off the stalk, and press the cauliflower tight in a mould; if not sufficient to fill it, add mashed potatoes; put plain bechamel sauce round it.