9. Escalloped (Rural New Yorker).—Place a layer of the parboiled flowerets in a pudding dish, and cover them with cream sauce enough to moisten, with the addition of a little grated cheese, usually Parmesian; this is to be followed by another layer of this vegetable, and the whole covered with bread crumbs dotted with bits of butter.
10. Escalloped (Buckeye Cook Book).—Boil till tender, drain well, and cut in small pieces; put in layers, with fine chopped egg, and this dressing: Half pint milk, thickened over boiling water, with two tablespoons flour and seasoned with two teaspoons salt, one of white pepper and two tablespoons butter; put grated bread over the top; dot it with small bits of butter and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads.
A nicer way is to boil them, then place them whole in a buttered dish with stems down. Make sauce with a cup of bread crumbs beaten to froth with two tablespoons melted butter and three of cream or milk, one well-beaten egg, and salt and pepper to taste. Pour this over the cauliflower, cover dish tightly, and bake six minutes in a quick oven, browning them nicely. Serve as above.
11. With Stuffing (Home Cyclopedia).—Take a saucepan, the exact size of the dish intended to be used. Cleanse a large, firm, white cauliflower, and cut into sprigs, throw those into boiling salt water for two minutes; then take them out, drain, and pack them tightly with the heads downward, in the saucepan, the bottom of which must have been previously covered with thin slices of bacon; fill up the vacant spaces with a stuffing made of three tablespoonfuls of finely minced veal, the same of beef suet, four tablespoonfuls of bread crumbs, a little pepper and salt, a teaspoonful of chopped parsley, a teaspoonful of minced chives and a dozen small mushrooms, chopped fine. Strew these ingredients over the cauliflowers in alternate layers and pour over them three well-beaten eggs. When these are well soaked add sufficient nicely-flavored stock to cover the whole; simmer gently till the cauliflowers are tender, and the sauce very much reduced; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savory mixture.
12. With Sauce (Home Cyclopedia).—Boil a large cauliflower—tied in netting—in hot salted water, from twenty-five to thirty minutes; drain, serve in a deep dish with the flower upwards, and pour over it a cup of drawn butter in which has been stirred the juice of a lemon and a half teaspoonful of French mustard, mixed up well with the sauce.
13. With Curry Sauce (Mrs. Marshall).—Blanch (see note to No. 19) and plain boil the cauliflower for fifteen to twenty minutes till tender, then cut it up into nice long pieces, each sufficient for one person; place the pieces in a sauté pan and pour the curry sauce (as for curry á la simla) over them; let it boil up, and then draw the pan to the side of the stove and let it stay there for ten or twelve minutes; dish the pieces up in the form of cutlets, pour the sauce over them, and garnish round the cauliflower with little bunches of grated cocoanut which have been warmed between two plates over boiling water. This is an excellent dish for luncheon or second course, or it may be served in place of an entrée.
14. With Tomato Sauce (Good Living).—Having boiled a medium-sized cauliflower, very carefully as directed (No. 3) place it on a round dish, after having thoroughly drained it. Have ready a rich tomato sauce (No. 40) pour it around (not over) the cauliflower, and serve as a separate course. This is a very pretty dish.
15. With Tomato Sauce (Good Health).—Boil or steam the cauliflower until tender. In another dish prepare a sauce by heating a pint of strained stewed tomatoes to boiling, thickening with a tablespoonful of flour, and salting to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce.
16. With Mushrooms (Buckeye Cook Book).—Put in a frying pan, in hot fat, a few small mushrooms and part of a cauliflower, broken into sprigs. Sprinkle over them some grated cheese, and baste the whole well from time to time with the hot fat.
17. With Brussels Sprouts (Mr. S. J. Soyer).—Cauliflower, Brussels sprouts, dotter of egg, butter, a tablespoonful of cream, half a pint of sauce for vegetables, potato puré—that is, bouillon thickened with mashed potatoes and strained.