Boil a fine cauliflower in salted water, and when done pour the following sauce over it: Chop up one small onion and one or two anchovies very fine, cook with some butter and stock, add a few drops of vinegar, and a teaspoonful of sweet herbs chopped up fine. Cook for a few minutes just before serving.
Cauliflower ‘in Stufato.’
Remove the outer leaves and clean a fine cauliflower; cut it into several pieces and wash them well in cold water. Put them into an earthen pot of salted boiling water, and cook quickly for twenty or thirty minutes until they are quite tender. Take them out without breaking, and place them on pieces of buttered toast. Then put some butter in a frying-pan, add a little flour, mixed with some broth, stir well till it boils, then add six finely chopped mushrooms, and cook a little more. Take it off the fire and add three whipped yolks of fresh eggs, salt, pepper, grated nutmeg, and the juice of one lemon. Pour this sauce over and round the cauliflower and serve. The sauce must not be boiled after adding the eggs.
Celery ‘alla Crema.’
Cut off the green leaves and pare four or five heads of celery, cut into pieces two inches long, wash well, and dry on a napkin. Blanch in boiling water for five minutes, drain, and put into a sauté-pan with two ounces of fresh butter and one tablespoonful of fine flour. Stir well together, add half a pint of good consommé, and reduce for twenty minutes. Then thicken with two yolks of eggs beaten up with half a teacupful of cream, and a little grated nutmeg. Serve up hot, garnished with croûtons (fried bread).
Celery ‘al Fritto.’
Remove the green leaves and cut the white stalks of the celery into bits one inch long. Clean, and put them into boiling water for fifteen minutes, then dry on a napkin. Beat up a fresh egg with stock (or hot water), add a little salt and pepper, throw the celery in, then roll them in bread-crumbs, and fry in butter or fine white lard. Serve hot.
Celery ‘all’ Italiana.’
Take six large heads of celery, cut off the green leaves, leaving three inches of stalk attached to the root; clean, and cut in half. Blanch, and put into a sauce-pan with some good gravy, lard, ham, salt and pepper. Let them get cold, then dip them into the yolk of egg and bread-crumbs, and fry in fresh butter. Lay them in a dish and pour a Tomato sauce, or tomato conserve heated, over them. Serve hot. (See Sauces, p. [126].)