CAULIFLOWER 299 



them from the stock and keep them hot while the 

 sauce is made. Boil about three-quarters of a pint of 

 the stock, and stir into it the yolks of two eggs which 

 have been beaten up with a gill of thick cream ; the 

 instant the sauce thickens remove it from the stove, 

 add a tablespoonful of chopped parsley and pour it 

 over the Carrots, and serve them garnished with little 

 croutons. Glazed Carrots are an effective garnish for 

 braised fillets of beef, noisettes of mutton, etc. Trim 

 the Carrots, and blanch them for ten minutes in boil- 

 ing salted water ; drain them and put them into a 

 saucepan with a liberal quantity of butter, and stir over 

 the fire until they begin to brown. Then take them 

 out of the butter and put them into another saucepan 

 containing sufficient boiling stock to half cover the 

 Carrots ; season them with salt, pepper and sugar and 

 stir them occasionally so that they may be evenly 

 cooked ; when they are done add a small piece of meat 

 glaze to the reduced stock ; shake the pan, so that the 

 Carrots are evenly coated by the glaze and use them 

 at once. 



CAULIFLOWER. 



Scrupulous care is required to rid this vegetable 

 of caterpillars during the summer months. The 

 outer leaves should be taken off, the stalk shortened 

 and cut across, and after washing it well and letting 

 cold water from a tap run freely through it, the Cauli- 

 flower should be left in salted water to which plenty 

 of vinegar has been added for half an hour. Then 



