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, fiom twenty-five 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 CURRY SAUCE (Mrs. Marshall). Blanch 

 (see note to No. 1 9) 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 a 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 



