CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course).
Ingredients.—3 cauliflowers, ½ pint of sauce blanche, or French melted butter, 3 oz. of butter, salt and water. Mode.—Cleanse the cauliflowers as in the succeeding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready ½ pint of sauce made by recipe, pour it over the flowers, and serve hot and quickly. Time.—Small cauliflowers, 12 to 15 minutes; large ones, 20 to 25 minutes, after the water boils. Average cost, large cauliflowers, in full season, 6d. each. Sufficient, 1 large cauliflower for 3 or 4 persons. Seasonable from the beginning of June to the end of September.
CAULIFLOWERS, Boiled.
Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt. Mode.—Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which are generally found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered, and the water well skimmed. When the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower. Time.—Small cauliflower 12 to 15 minutes, large one 20 to 25 minutes, after the water boils. Average cost, for large cauliflowers, 6d. each. Sufficient.—Allow 1 large cauliflower for 3 persons. Seasonable from the beginning of June to the end of September.
BOILED CAULIFLOWER.
CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course).
Ingredients.—2 or 3 cauliflowers, rather more than ½ pint of white sauce, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh butter, 3 tablespoonfuls of bread-crumbs. Mode.—Cleanse and boil the cauliflowers by the preceding recipe, drain them, and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread-crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese. Time.—Altogether, ½ hour. Average cost, for large cauliflowers, 6d. each. Sufficient.—3 small cauliflowers for 1 dish. Seasonable from the beginning of June to the end of September.
CAYENNE CHEESES.
Ingredients.—½ lb. of butter, ½ lb. of flour, ½ lb. of grated cheese, 1/6 teaspoonful of cayenne, 1/3 teaspoonful of salt; water. Mode.—Rub the butter in the flour; add the grated cheese, cayenne, and salt, and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot. Time.—15 to 20 minutes. Average cost, 1s. 4d. Sufficient for 6 or 7 persons. Seasonable at any time.