Trim off the outside leaves, and cut the stems quite close to the
cauliflowers ; let them lie for an hour in plenty of cold water with a
handful of salt✪ To Boil Cauliflowers in it, to draw out any insects that may be amongst
them ; then wash them very thoroughly, and examine them well, to
be assured that none remain in any part of them ; throw them into a
large pan of boiling water salted as for asparagus, and quite cleared
from scum ; for this, if not removed, will adhere to the cauliflowers
and spoil their appearance. When the stalks are tender lift them
out, dish them neatly, and send good melted butter to table with
them.
20 to 30 minutes.
CAULIFLOWERS.
( French Receipt .)
Cut the cauliflowers into small handsome tufts, and boil them until
three parts done, drain them well, toss them for a moment in some
thick melted butter or white sauce, and set them by to cool. When
they are quite cold, dip them separately into the batter of Chapter V.,
fry them a light brown, arrange them neatly in a dish, and serve
them very hot.
CAULIFLOWERS WITH PARMESAN CHEESE.
Take all the green leaves from two or three fine white cauliflowers,
and cut the stalks off very closely, so that they will stand upright in
the dish in which they are served ; boil them tolerably tender, but
not sufficiently so as to hazard their breaking ; drain them well, and
dish them, so as to give the whole the appearance of one cauliflower ;
pour a little good white sauce equally over the tops, and on this strew
grated Parmesan cheese, drop over it a little clarified butter, add
another layer of cheese, and cover the whole with the finest bread-
crumb✪ Cauliflowers with Parmesan Cheeses ; moisten these with more clarified butter, and brown them
82 G
MODERN COOKERY.
[CHAT. XVII.
with a salamander, or set the dish into the oven, to give them colour ;
pour white sauce round the cauliflowers, and send them very hot to
table.
CAULIFLOWERS A LA FRANQAISE.
Strip away all the green leaves, and divide each cauliflower into
three or four parts, trimming the stalks quite close ; put them, with
the heads downwards, into a stewpan which will just hold them, half
filled with boiling water, into which an ounce of good butter and
some salt have previously been thrown ; so soon as they are quite
tender, drain the water from them, place a dish over the stewpan and
turn it gently upside down ; arrange the vegetables neatly in the form
of one large cauliflower and cover it with good melted butter, into
which a little lemon-juice has been stirred.
12 to 18 minutes.
BROCCOLI.
This is boiled, and served in the same manner as cauliflowers when
the heads are large ; the stems of the branching broccoli are peeled,
and the vegetable, tied in bunches, is dressed and served, like aspa-
ragus, upon a toast.
10 to 20 minutes.
TO BOIL ARTICHOKES. ✪ To Boil Artichokes
Page 297 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Trim off the outside leaves, and cut the stems quite close to the cauliflowers ; let them lie for an hour in plenty of cold water with a handful of salt in it, to draw out any insects that may be amongst them ; then wash them very thoroughly, and examine them well, to be assured that none remain in any part of them ; throw them into a large pan of boiling water salted as for asparagus, and quite cleared from scum ; for this, if not removed, will adhere to the cauliflowers and spoil their appearance. When the stalks are tender lift them out, dish them neatly, and send good melted butter to table with them.
20 to 30 minutes.
CAULIFLOWERS.
( French Receipt .)
Cut the cauliflowers into small handsome tufts, and boil them until three parts done, drain them well, toss them for a moment in some thick melted butter or white sauce, and set them by to cool. When they are quite cold, dip them separately into the batter of Chapter V., fry them a light brown, arrange them neatly in a dish, and serve them very hot.
CAULIFLOWERS WITH PARMESAN CHEESE.
Take all the green leaves from two or three fine white cauliflowers, and cut the stalks off very closely, so that they will stand upright in the dish in which they are served ; boil them tolerably tender, but not sufficiently so as to hazard their breaking ; drain them well, and dish them, so as to give the whole the appearance of one cauliflower ; pour a little good white sauce equally over the tops, and on this strew grated Parmesan cheese, drop over it a little clarified butter, add another layer of cheese, and cover the whole with the finest breadcrumbs ; moisten these with more clarified butter, and brown them
with a salamander, or set the dish into the oven, to give them colour ; pour white sauce round the cauliflowers, and send them very hot to table.
CAULIFLOWERS A LA FRANQAISE.
Strip away all the green leaves, and divide each cauliflower into three or four parts, trimming the stalks quite close ; put them, with the heads downwards, into a stewpan which will just hold them, half filled with boiling water, into which an ounce of good butter and some salt have previously been thrown ; so soon as they are quite tender, drain the water from them, place a dish over the stewpan and turn it gently upside down ; arrange the vegetables neatly in the form of one large cauliflower and cover it with good melted butter, into which a little lemon-juice has been stirred.
12 to 18 minutes.
BROCCOLI.
This is boiled, and served in the same manner as cauliflowers when the heads are large ; the stems of the branching broccoli are peeled, and the vegetable, tied in bunches, is dressed and served, like asparagus, upon a toast.
10 to 20 minutes.
TO BOIL ARTICHOKES.
Records on this page
To Boil CauliflowersCauliflowers with Parmesan CheeseTo Boil Artichokes