CAULIFLOWER À LA REINE ELIZABETH
Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and season it well with a little spice. Butter a mold and fill it with alternate layers of mince and of cauliflower broken in small pieces. Fill a large saucepan three-quarters full of boiling water and place the mold in this; let it cook for one hour in this way over the fire; turn it out and pour a spinach sauce over it.
[Mme. van Praet.]
MUSHROOMS À LA SPINETTE
Make some puff pastry cases, wash and chop the mushrooms and toss them in butter to which you have added a slice of lemon. Make a bechamel sauce with cream, or, failing that, with thick tinned cream, and mix with the mushrooms. Heat the cases for a few minutes in the oven and fill them with the hot mixture.
[Mme. Spinette.]