COOKING CAULIFLOWER. 



207 



bread crumbs, a little pepper and salt, a teaspoon- 

 ful of chopped parsley, a teaspoonful of minced 

 chives and a dozen small mushrooms, chopped fine. 

 Strew these ingredients over the cauliflowers in 

 alternate layers and pour over them three well- 

 beaten eggs. When these are well soaked add 

 sufficient nicely- flavored stock to cover the whole; 

 simmer gently till the cauliflowers are tender, and 

 the sauce very much reduced; then turn the con- 

 tents of the saucepan upside down on a hot dish, 

 and the cauliflowers will be found standing in a 

 savory mixture. 



12. With Sauce {Home Cyclopedia). — Boil a 

 large cauliflower — tied in netting — in hot salted 

 water, from twenty-tive to thirty minutes: drain, 

 serve in a deep dish with the flower upwards, and 

 pour over it a cup of drawn butter in which has 

 been stirred the juice of a lemon and a half tea- 

 spoonful of French mustard, mixed up well with 

 the sauce. 



18. With CuREY Sauce ( 3/?'s. Marshall). — Blanch 

 (see note to No. 19) and plain boil the cauliflower 

 for fifteen to twenty minutes till tender, then cut 

 it up into nice long pieces, each sufficient for one 

 person; place the pieces in a saute pan and pour 

 the curry sauce (as for curry d la simla ) over them; 

 let it boil up, and then draw the pan to the side of 

 the stove and let it stav there for ten or twelve 



