CAULIFLOWERS AND CABBAGES. 



DIRECTIONS FOR COOKING AND PREPARING FOR THE TABLE, 

 Furnished by Mr. S. J. Soyer, Chief Cook at the Royal Danish Court. 



The cauliflower (Lat. : Brassica oleracea botrytis; 

 Fr. : Chou-fleur) is one of our most valuable 

 vegetables. It is of a milder, more delicate taste 

 than any other species of cabbage, and of a much 

 greater nutritive value. 



STEWED CAULIFLOWER. 



(Cauliflower, butter, salt, sugar, 2^ oz. of flour, 

 half a pint of cream, one-eighth of the soup from 

 the cauliflower.) 



The cauliflower is cut into pieces, boiled 

 slightly in salted water, taken out of the soup and 

 put on a colander to drain. The butter and flour 

 are baked together and thinned with the cream, 

 and about the quantity of the soup above stated. 

 The cauliflower is put into this sauce and again 

 brought to a boil, whereupon it is served warm. 



CAULIFLOWER AU NATUREL. 



The stem of white, solid cauliflower heads is cut 

 off, an inch from the head, which with a penknife 

 is well cleaned of the outer hard membrane, 

 taking care to preserve the head as whole as 

 possible; the head is then well rinsed in cold 



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