The encyclopædia of practical cookery

For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. Cauliflowers — continued. in a frying-pan of boiling fat. When done, take them out, drain off the fat, put them on a dish, and serve. Gratinated Cauliflowers. - Trim off the leaves of two or three Cauliflowers, leaving only the centres, and boil them in water until they are about two-thirds done ; then take them out, drain them, and divide into sprigs or natural sections. Put a layer of these at the bottom of a gratindish, cover them over with a sauce made of melted butter mixed with grated Parmesan and G-ruyere cheese, and continue in this way with the layers until the dish is full. Sprinkle a little cheese on the top, then a few breadcrumbs or grated bread, pour a little warmed butter over the top, and bake in a moderate oven until done, and of a good colour. If the cheese is objected to, it may be altogether discarded ; but if it is used, it should be mixed with the sauce and not simply grated on the top. Care must be taken that every portion of the Cauliflower is covered with the sauce. Pickled Cauliflowers.— (1) Take two Cauliflowers cut up, 1 pint of small onions, and three medium-sized red peppercorns ; dissolve 4 pint of salt in water enough to cover the vegetables, and let them stand in this all night, in the morning draining them. Boil 2qts. of vinegar with 4 table-spoonfuls of mustard and 3 table-spoonfuls of turmeric, then add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the Cauliflower. Put the Cauliflowers into widemouthed bottles or jars, and pour the hot vinegar over them. (2) Divide one or two Cauliflowers into sections, soak these in salted water for twelve hours, and afterwards boil them in salted water for about four minutes, then put them on a sieve and let them cool. Boil them again in milk-and-water for four minutes longer, and drain. Put them into bottles or jars, pour over boiling vinegar seasoned with mace and white peppercorns, and cover securely. In a few days the pickle will be ready for use. (3) Break two or three dry white Cauliflowers into natural branches, and plunge these into boiling salted water to scald, taking care that they do not colour ; then cover them over and let them cool. Put them on a sieve, dust over with salt and pepper, and let them drain for about twentyfour hours. Put them into jars, pour over boiling salted water, and let them stand for ten or twelve hours longer ; drain, and put back into the jars. Prepare a pickle by boiling vinegar with ginger, nutmeg, coriander-seeds, turmeric, and mustard. When cold, pour this over the Cauliflowers, tie them up closely, and use as required. Puree of Cauliflowers. — (1) Boil two Cauliflowers, and cut the heads up into small branches. Put 1 teaspoonful of chopped onion into a saucepan with a little butter, and place the pan on a moderate fire for about five minutes ; then add the Cauliflowers, and beat well with a wooden spoon; put in 10 tablespoonfuls of good white broth, and 1 table-spoonful of flour, and boil for a-quarter-of-an-hour, adding 1 teaspoonful of sugar, and teaspoonful of salt. Pass the mixture through a sieve into another stewpan, add 5 pint of cream or milk, and serve. If it is too thick, add more milk.