322 FRENCH COOKERY OF VEGETABLES 



into another saucepan with butter and chopped parsley, 

 salt and pepper, and a teaspoonful of vinegar. 



CAULIFLOWERS 



In France are neither served nor cooked whole, 

 which has the advantage of allowing them to be well 

 washed. The Cauliflower is cut at all the branches 

 and the hard skin peeled off each stem, thrown into 

 boiling water, which has been well salted, and when 

 cooked taken out and strained, in order to give them 

 the appearance of the whole vegetable ; each flower is 

 placed head downwards in a pudding basin, turned out 

 upon a dish, and then covered with a good white 

 sauce. The hard stalks of this vegetable are never 

 served at table. 



Another way. After the Cauliflower has been 

 turned out upon the dish and has the exact shape of 

 the vegetable in its entirety, it is mashed with a 

 tomato sauce. 



Cauliflower au gratln is boiled, as already indi- 

 cated, placed in a dish that can stand the oven, and 

 covered with bread crumbs, grated Gruyere, and small 

 pieces of butter. When well browned it is ready for 

 serving. 



There is nothing very remarkable to tell about 



CARROTS OR TURNIPS. 



These vegetables are rarely served by themselves but 

 are indispensable in the making of stews and soups, 



