Clean and separate a cauliflower into its flowerets, and trim the stalks to a point. Let cook five minutes in boiling water; drain and let cook again in fresh boiling water until tender, adding a level tablespoonful of salt to the water; drain again, and roll each floweret in sifted bread crumbs, cover with a beaten egg, diluted with two tablespoonfuls of water, drain off the egg, and roll a second time in bread crumbs; or dip in batter. When ready to serve, fry to a golden brown in deep fat, and drain on soft paper. Serve piled on a folded napkin, with sprigs of parsley between the flowerets, or serve as an entrée with sauce Tartare or tomato sauce.