The Belgian Cookbook

by Unknown

CAULIFLOWER À LA REINE ELIZABETH

Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and season it well with a little spice. Butter a mold and fill it with alternate layers of mince and of cauliflower broken in small pieces. Fill a large saucepan three-quarters full of boiling water and place the mold in this; let it cook for one hour in this way over the fire; turn it out and pour a spinach sauce over it.

[Mme. van Praet.]

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