A guide to modern cookery

Having well drained the cauliflower, dry it in butter for a few minutes; mould it in a bowl, and pour a few tablespoonfuls of Mornay sauce into it. Coat the bottom of a dish with the same sauce, and turn out the cauliflower on the dish; completely cover with Mornay sauce; sprinkle with grated cheese mixed with raspings; bedew with melted butter, and set the gratin to form. 2111—CHOU-FLEUR A LA MILANAISE Set the cauliflower on a buttered dish sprinkled with grated cheese. Also sprinkle the cauliflower with cheese; add a few pieces of butter, and set the gratin to form. On taking the dish out of the oven, sprinkle the cauliflower with nut-brown butter, and serve immediately. 2112—CHOU-FLEUR A LA POLONAISE Thoroughly drain the cauliflower, and set it on a buttered dish. Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley, mixed. When about to serve, bedew with nut-brown butter, in which one-half oz. of fine bread-crumbs (per three oz. of butter) should have been fried. 2113—CAULIFLOWER WITH VARIOUS SAUCES Cook the cauliflower in salted water. Drain it thoroughly, and set it in a timbale. Serve at the same time either a sauceboat of Melted Butter, a Butter, a Hollandaise, or a Mousseline sauce, &c. 2114—PUREE DE CHOU-FLEUR dite A LA DUBARRY Cook the cauliflower in salted water; drain it well; rub it through tammy, and combine the resulting purée with one quarter of its bulk of somewhat firm, mashed potatoes with cream. Heat; add butter away from the fire, and dish in a timbale. BRUSSELS SPROUTS (CHOUX DE BRUXELLES) 2115—CHOUX DE BRUXELLES A L’ANGLAISE Cook them in salted water; drain them well, and dish them on a drainer or in a timbale. 2116—CHOUX DE BRUXELLES A LA CREME Cook the sprouts; drain them well without cooling them; stew them in butter, and chop them up. Then combine them with as much fresh cream as possible. 2117—CHOUX DE BRUXELLES SAUTES Cook them, and, after having thoroughly drained them, throw them into an omelet-pan containing some very hot butter. Toss them until they are nicely frizzled; dish them in a timbale, and sprinkle them with chopped parsley. 2118—CHOUX DE BRUXELLES AU BEURRE Cook them, keeping them somewhat firm, and drain without cooling them. Put them into a sautépan ; season them with salt and pepper; add two oz. of butter (per Ib. of sprouts) cut into small pieces; cover, and stew in the oven for one-quarter hour. 21 19 PUREE DE CHOUX DE BRUXELLES dite FLAMANDE Three-parts cook the sprouts; drain them well without cooling them, and complete their cooking by stewing them in butter. Rub them through tammy, and add to the resulting: purée one-third of its bulk of mashed potatoes. Heat, add butter away from the fire, and dish in a timbale. 2120—SEA KALE (Chou Marin) This is one of the best and most delicate of English vegetables. It is trimmed with great care, washed, and then tied into bunches of from five to six plants, and these are plainly cooked in salted water. All cardoon recipes, and sauces given for asparagus, may be applied to sea kale. TT 2 2121—CUCUMBER AND VEGETABLE MARROW (Concombres et Courgettes) Though of different shapes, these two vegetables allow of almost the same treatment when they are cooked. They are especially used as garnishes. 2122—CONCOMBRES A LA CREME Peel, ‘and cut the cucumber to shapes resembling olives; parboil and drain these pieces. This done, three-parts cook them in butter; moisten with boiling cream, and finish the cooking in reducing the cream. At the very last moment add a little Béchamel sauce with the view of slightly thickening the preparation, and dish in a timbale. 2123—CONCOMBRES GLACES