74 



HOW TO COOK 



thick, and the egg dotters and cheese mixed with 

 it. The cauliflowers are cut to pieces and put in 

 layers with sauce between, on a dish or silver sauce- 

 pan, are sprinkled with grated bread and cheese, 

 put fifteen minutes into a hot oven to be browned 

 with a salamander. To be served as an independent 

 dish. 



In the place of " white sauce " butter and flour 

 may be baked together and thinned with sweet 

 milk. 



CAULIFLOWER A LA LOUIS QUATORZE. 

 (Chouz-fleurs Uuv%$ & la Louis XIV.) 



(Cauliflower, 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 the butter 

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

 melted. A very fine dish. 



CAULIFLOWER WITH OIL-SAUCE. 



{Choux-fieurs en, mayonaise.) 



(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 

 gradually to be poured over. If desired, the dish 

 might be garnished with carrots or some other 

 suitable vegetable. 



