COOKING CAULIFLOWEK. 211 



off an inch from the head, and with a penknife is 

 cleaned of the hard outer membrane, taking care to 

 preserve the head as whole as possible ; the head is 

 then well rinsed in cold water, to which is added 

 some vinegar to drive out larvae and the like; it 

 is then boiled in salt water until it is tender, when 

 it is taken up to drain off on a sieve or colander. 

 It is to be served high on a napkin, with melted 

 butter, common sauce for vegetables, Dutch sauce, 

 veloute or mditre d'hdtel sauce. 



N. B. For cauliflowers, and vegetables generally, the 

 sauce ought to be rather thick, as it is impossible to 

 have the vegetables run perfectly dry when they are to 

 be served warm. 



22. A LA FRANCAISE (Home Cyclopedia^). After 

 trimming properly, cut the cauliflower into quar- 

 ters, and put into a stewpan and boil until tender; 

 drain and arrange it neatly on a dish. Pour over 

 it melted butter. 



23. A LA Louis XIV (Mr. S. J. Soyer). Cauli- 

 flower, new-made butter, grated nutmeg, bouillon. 



The cauliflower . is to be repeatedly washed in 

 lukewarm water, boiled with bouillon and a little 

 nutmeg, drained and then shaken with butter over 

 a fire. To be served as soon as the butter is 

 melted. 



24. A LA VARENNE (Mrs. Marshall). Trim a 

 cauliflower, and place it in salt and water for about 



