Six smallish tomatoes. Cut them into slices and place them in an enamelled saucepan, add 1 oz. of butter, a teaspoonful of chopped parsley, salt, pepper, and a tiny pinch of cayenne. Pour over one pint of stock. Boil until quite soft, and then pass through a sieve, add 1 oz. of anchovy essence, thicken with ½ oz. of butter and ½ oz. of flour previously mixed together in another pan with some of the tomato mixture. Stir over the fire until the sauce thickens, and it is then ready for use.
Cauliflower Fritters (Hot)
Break a cooked cauliflower up into neat pieces, dip these in frying batter till well covered, and fry in boiling fat. Drain them well, sprinkle with grated Parmesan cheese and coralline pepper. Serve at once on a napkin.
This is an excellent way of serving cauliflower which has been left over.
Cauliflower au Gratin
Boil the cauliflower as before, place it in a fireproof dish, pour over it an ample quantity of cheese sauce, sprinkle with grated cheese and brown crumbs and bake until slightly brown on the top. For cheese sauce see the recipe for French beans à la crême de fromage (page [12]).
Cauliflower with Soubise Sauce
Boil the cauliflower, place in a fireproof dish. Cover with delicate onion sauce (Soubise sauce, p. [47]), sprinkle with brown crumbs and make very hot in the oven.
Spinach Patties (Hot)
Take 1 lb. of spinach leaves, pick and wash them well, and after this blanch them by plunging them for 5 or 6 minutes in boiling water, drain them and place them in cold water, remove, press, and strain, to get rid of as much moisture as possible. Chop them up, place in a stewpan a pinch of salt and sugar, ½ oz. of butter and ¼ oz. of flour, and after stirring this for a few minutes add the spinach. Stir for 5 minutes then add ¼ pint of milk, stir for a few minutes longer, and then add ½ pint of milk, stirring steadily until the liquid is almost dried up. Remove from the pan and pass through a sieve, then return to the fire and add a small pat of butter and keep very hot. Have ready the required number of pastry patty cases. Quickly make some buttered egg, place some of the spinach in each case, with a spoonful of buttered egg on the top, and serve at once very hot.