[2111—CHOU-FLEUR A LA MILANAISE]
Set the cauliflower on a buttered dish sprinkled with grated cheese. Also sprinkle the cauliflower with cheese; add a few pieces of butter, and set the [gratin] to form.
On taking the dish out of the oven, sprinkle the cauliflower with nut-brown butter, and serve immediately.
[2112—CHOU-FLEUR A LA POLONAISE]
Thoroughly drain the cauliflower, and set it on a buttered dish.
Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley, mixed. When about to serve, bedew with nut-brown butter, in which one-half oz. of fine bread-crumbs (per three oz. of butter) should have been fried.
[2113—CAULIFLOWER WITH VARIOUS SAUCES]
Cook the cauliflower in salted water. Drain it thoroughly, and set it in a timbale. Serve at the same time either a sauceboat of Melted Butter, a Butter, a Hollandaise, or a Mousseline sauce, &c.
[643]
][2114—PURÉE DE CHOU-FLEUR dite A LA DUBARRY]
Cook the cauliflower in salted water; drain it well; rub it through tammy, and combine the resulting purée with one quarter of its bulk of somewhat firm, mashed potatoes with cream. Heat; add butter away from the fire, and dish in a timbale.