Boiled ham or tongue is nice with this dish.
Remarks: It makes a fine side dish.
No. 9—CAULIFLOWER.
Quantity for 6 Persons.
- 1 head of cauliflower, 2 lbs.
- 2 tbsps. of salt
- 4 qts. of water
For the Dressing.
- ⅛ lb. of fresh butter
- 2 tbsps. of flour
- ¾ pt. of cauliflower liquor
- ¼ pt. of sweet cream
- 2–3 yolks of eggs
- A little nutmeg
Preparation: Pick off the outer leaves and put the head of cauliflower, the top downward, in cold water for 15 minutes to remove the insects that might be on it. The salt water is brought to boil and the cauliflower boiled in it a half hour.
For the dressing stew the butter and flour, add the cauliflower liquor and cream, and boil, stirring constantly. Add the yolks of eggs and do not boil any more.
The cauliflower is carefully placed on a platter or into a vegetable dish so it does not fall apart and the dressing is poured over, then the nutmeg is strewn over it.