COOKING CAULIFLOWEB. 209 



/ 



a tablespoonful of cream, half a pint of sauce for 

 vegetables, potato pure" that is, bouillon thickened 

 with mashed potatoes and strained. 



Both cauliflower and sprouts are to be well 

 cleaned, boiled separately in salt water and served 

 on the pure", the cauliflower in the centre and the 

 sprouts around it for garnishing. The sauce, to 

 which is added the egg dotters, butter and cream, 

 is poured hot over the cauliflower and sprouts. 



18. Au GRATIN (Good Living}, Boil the cauli- 

 flower as directed. Set it in a round baking dish 

 which can be sent to the table. For a moderate 

 sized cauliflower make one pint of cream sauce 

 (No. 42). Add to the sauce two heaping table- 

 spoons each or grated Parmesian and Gruy&re 

 cheese and a dash of cayenne. Mix the sauce and 

 pour it over the cauliflower, letting it penetrate all 

 the crevices. Cover the top with fine grated bread- 

 crumbs, dot with butter, and bake twenty minutes. 

 Serve in the same dish. 



19. Au GRATIN (Mrs. Marshall}. Trim the cauli- 

 flower and blanch it*; put it to boil in boiling 

 water till it is tender; then take up and drain. 

 Butter the dish on which it is to be served and 

 put on it about two tablespoonfuls of the sauce as 



* Blanching anything is placing it on the fire in cold 

 water until it boils, and after straining it off plunging it 

 into cold water for the purpose of rendering it white. 



