[642]
][2108—CAULIFLOWER AND BROCCOLI (Chou-fleur et Broccoli)]
Broccoli differs from cauliflower in the colour of its flower and the arrangement of the parts of the latter. In the broccoli the flower is of a deep violet. English broccoli never reach the size of those grown in the South of France.
Many do not even grow to a head, while their flowers—the size of hazel-nuts—are scattered among the interstices of the surrounding leaves.
Cauliflowers and large broccoli allow of the same treatment.
[2109—CHOU-FLEUR A LA CRÈME]
Cut the cauliflowers into bunches; remove the small leaves which are attached, and cook the cauliflower in salted water.
Thoroughly drain; set the bunches in a timbale, reconstructing the cauliflower in so doing, or on a dish covered with a folded napkin, and serve a cream sauce separately.
[2110—CHOU-FLEUR AU GRATIN]
Having well drained the cauliflower, dry it in butter for a few minutes; mould it in a bowl, and pour a few tablespoonfuls of Mornay sauce into it.
Coat the bottom of a dish with the same sauce, and turn out the cauliflower on the dish; completely cover with Mornay sauce; sprinkle with grated cheese mixed with raspings; bedew with melted butter, and set the [gratin] to form.