Mrs Beetons Vegetables Revisited
Cauliflowers a la Sauce Blanche
(Entremets, or Side-dish, to be served with the Second Course)
3 Cauliflowers
285ml (½ pint) French Sauce Blanche
85g (3oz) Butter
Salt
Water
Cut the stalk off flat at the bottom.
Open the flower a little in places to remove the insects.
Allow the cauliflowers to stand in salted water for an hour before dressing them, with their heads downwards, this will effectually draw out all insects.
Put into fast boiling salted water with the butter added.
Allow to boil briskly, keeping the in an uncovered saucepan, until tender.
Drain them well and dish them in the shape of a large cauliflower.
Have 285ml (½ pint) of sauce ready.
Pour it over the flowers.
Serve hot and quickly.
Time: Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25 minutes, after the water boils..
Sufficient: 1 large cauliflower for 3 or 4 persons.
Seasonable from the beginning of June to the end of September.
CAULIFLOWERS A LA SAUCE BLANCHE
(Entremets, or Side-dish, to be served with the Second Course)
1105. INGREDIENTS - 3 cauliflowers, 1/2 pint of sauce blanche, or French melted butter, No. 378; 3 oz. of butter; salt and water.
Mode - Cleanse the cauliflowers as in the preceding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready 1/2 pint of sauce, made by recipe No. 378, pour it over the flowers, and serve hot and quickly.
Time - Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25 minutes, after the water boils.
Average cost, large cauliflowers, in full season, 6d. each.
Sufficient - 1 large cauliflower for 3 or 4 persons.
Seasonable from the beginning of June to the end of September.
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