212 THE CAULIFLOWER. 



one hour; then put it into cold water with a pinch 

 of salt; bring to the boil, and then rince the cauli- 

 flower and put it again into boiling water which is 

 seasoned with salt, to cook till tender. When 

 cooked, cut it in pieces and dish up in a coil; pour 

 parsley sauce over, and garnish it round with 

 braised carrots or a macedoine of vegetables, and 

 place the cut up stalks of cauliflower in the centre. 

 Serve for a luncheon or second course dish. 



25. EN MAYONAISE (Mr. S. J. Soyer). Two 

 heads of cauliflower, salt, pepper, sweet oil, estragon, 

 chopped parsley, vinegar, oil- sauce. 



The cauliflowers are to be plucked apart and the 

 stemlets cut off at proper lengths. Boil in water, 

 and salt when nearly done. Drain off and let cool, 

 and then marinate for an hour with oil, vinegar, 

 spices, estragon and parsley. Drain on a sieve. 

 To be served high on a dish, and oil sauce gradu- 

 ally to be poured over. If desired, the dish might 

 be garnished with carrots or some other suitable 

 vegetable. 



26. SOUFFLE OF CAULIFLOWER, A LA BARONNE (Mrs. 

 Marshall). Trim a nice cauliflower, put it to 

 blanch (note to No. 19), then rince it and put it 

 into boiling water with a little salt, and let it cook 

 till tender; take up again, drain, and cut it in neat 

 pieces and place them in a buttered souffle dish 

 with alternate layers of raw sliced tomatoes ; season 



