Break up a cauliflower into separate little bunches, blanch them, and put them in butter, and a quarter pint of reduced stock. Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter. With this mask the pieces of cauliflower, egg and breadcrumb them, fry like croquettes, and serve with a good Espagnole sauce (No. 1).
No. 163. Sedani alla Parmigiana (Celery)
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy.
Cut all the green off a head of celery, trim the rest. Cut it into pieces about four inches long, blanch and braize them in good stock, ham, salt, and pepper. When cooked, drain and arrange them on a dish, sprinkle with grated Parmesan and Cheddar, and add one and a half ounce of butter, then put them in the oven till they have taken a good colour, pour a little good gravy over them and serve.
No. 164. Sedani fritti all'Italiana (Celery)
Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes.
Prepare a head of celery as above, and cut it up into equal pieces. Blanch and braize as above, and when cold egg and breadcrumb and sautez in butter. Serve with tomato sauce.