CAULIFLOWERS 



AND CABBAGES 



73 



water, to which is added some vinegar to drive out 

 larvae or 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 maitre d'hotel 

 sauce. 



N. B. — For cauliflowers and vegetables generally 

 the sauce ought to be rather thick, as it is impos- 

 sible ro have the vegetables run perfectly dry 

 when they are to be served warm. 



CAULIFLOWER WITH BRUSSELS SPROUTS. 



(Cauliflower, Brussels sprouts, dotter of egg, 

 butter, a tablespoonful of cream, half a pint of sauce 

 for vegetables, potato pure — that is 3 bouillon thick- 

 ened 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 center, 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. 



CAULIFLOWER WITH PARMESAN CHEESE, 

 {Choux-fteiirs an gratin.) 



(Three cauliflower-heads, salt, pepper, grated 

 bread, two eggs, \ Bb grated Parmesan cheese, 

 \ Bb grated Swiss cheese, one pint white sauce.) 



The cauliflowers are boiled rare, taken out and 

 drained off. AVhite sauce and spices are boiled 



