Select a medium-sized cauliflower. Trim neatly and soak
it in salt and water for two hours. Then examine it thoroughly
and wash it in fresh water. Place it in a saucepan with a
small handf ul of salt, white pepper, and enough water to cover✪ Boiled Cauliflower
VE0ETABLB8 AND FARINACE0U8 FOODS 289
it. Boil until tender for one-half hour or more. Drain in a
colander, place on a dish, and cover with a rich white sauce
or a HoUandaise sauce.
Oauliflower with Parmesan Oheese
Remove the green stalks and if large divide into quarters
one or more fresh cauliflowers. Wash and soak in salted water
for one hour. Then place in hot water with a lump of butter,
a little salt, and coarse white pepper. When cooked tender,
drain on a sieve. Arrange cauliflower, flowerets down, in a
deep dish, in a few minutes invert on the dish it is to be served
on and entirely cover it with the following sauce : Mix one
cup of velouté sauce with four ounces of Parmesan cheese,
with beaten yolks of four eggs, a good-sized lump of butter,
a little lemon juice✪ Cauliflower with Parmesan Cheese, salt and white pepper to taste. Stir this
over the fire until it is well mixed. Do not let it boil. After
making the cauliflower with this sauce, smooth the top, and
cover it with a coating of Parmesan cheese. Place in the
oven for fifteen minutes until it is a nice brown.- Garnish
with fried bread cut in fancy shapes. The bread may be ar-
ranged in the shape of a cornucopia and the cauliflower placed
in it before it is masked. Then there is no danger of the cauli-
flower spreading.
Fried Oauliflower
Parboil two cauliflowers in salted water. Drain and break
them in small bunches. Make a batter of two tablespoons
of olive oil, six ounces of flour, salt and white pepper, three
eggs, and one glass of milk✪ Fried Cauliflower. Beat with an egg-beater until
very smooth. Dip each piece of cauliflower in this batter and
then drop one by one in deep hot fat. Fry until crisp and
light brown. Drain on brown paper and serve on a folded
napkin.
240 MB8. SEELT'a COOK BOOK
Oelery à la Villeroi
Clean siz heads of celery and cut them in pieces about six
inches long. Parboil them in water for ten minutes and then
immerse them in cold water. Drain them on a sieve and after-
ward place them on a saucepan with enough white broth to
cover them. Let them cook over a slow fire for one hour.
When done, drain on a cloth to free them from ali the mois-
ture. Cover them with some reduced Allemande sauce and set
away until cold. RoU them in fine bread crumbs, then dip
in beaten egg, then in bread crumbs again. Arrange in wire
basket and fry in hot lard✪ Celery à la Villeroi until they become a light brown.
Drain on heavy brown paper and serve very hot.
Celery à la Crème
Wash and cut the celery in small pieces. Put them in a
saucepan and cook gently till tender in a broth of chicken or
veal. Water may be used instead of the broth. Add cream
in the proportion of a cup of cream to two cups of the chopped
celery✪ Celery à la Crème. Season with salt and pepper and let the whole boil up.
If a thickening is wished, stir a little flour in the cream.
Buffalo Com Oysters ✪ Buffalo Corn Oysters
Page 133 · 7 recipe records on this page
Presented as published in 1902. 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
Select a medium-sized cauliflower. Trim neatly and soak it in salt and water for two hours. Then examine it thoroughly and wash it in fresh water. Place it in a saucepan with a small handf ul of salt, white pepper, and enough water to cover
VE0ETABLB8 AND FARINACE0U8 FOODS 289
it. Boil until tender for one-half hour or more. Drain in a colander, place on a dish, and cover with a rich white sauce or a Hollandaise sauce.
Cauliflower with Parmesan Cheese
Remove the green stalks and if large divide into quarters one or more fresh cauliflowers. Wash and soak in salted water for one hour. Then place in hot water with a lump of butter, a little salt, and coarse white pepper. When cooked tender, drain on a sieve. Arrange cauliflower, flowerets down, in a deep dish, in a few minutes invert on the dish it is to be served on and entirely cover it with the following sauce : Mix one cup of velouté sauce with four ounces of Parmesan cheese, with beaten yolks of four eggs, a good-sized lump of butter, a little lemon juice, salt and white pepper to taste. Stir this over the fire until it is well mixed. Do not let it boil. After Mask the cauliflower with this sauce, smooth the top, and cover it with a coating of Parmesan cheese. Place in the oven for fifteen minutes until it is a nice brown. Garnish with fried bread cut in fancy shapes. The bread may be arranged in the shape of a cornucopia and the cauliflower placed in it before it is masked. Then there is no danger of the cauliflower spreading.
Fried Cauliflower
Parboil two cauliflowers in salted water. Drain and break them in small bunches. Make a batter of two tablespoons of olive oil, six ounces of flour, salt and white pepper, three eggs, and one glass of milk. Beat with an egg-beater until very smooth. Dip each piece of cauliflower in this batter and then drop one by one in deep hot fat. Fry until crisp and light brown. Drain on brown paper and serve on a folded napkin.
Celery à la Villeroi
Clean siz heads of celery and cut them in pieces about six inches long. Parboil them in water for ten minutes and then immerse them in cold water. Drain them on a sieve and afterward place them on a saucepan with enough white broth to cover them. Let them cook over a slow fire for one hour. When done, drain on a cloth to free them from all the moisture. Cover them with some reduced Allemande sauce and set away until cold. RoU them in fine bread crumbs, then dip in beaten egg, then in bread crumbs again. Arrange in wire basket and fry in hot lard until they become a light brown. Drain on heavy brown paper and serve very hot.
Celery à la Crème
Wash and cut the celery in small pieces. Put them in a saucepan and cook gently till tender in a broth of chicken or veal. Water may be used instead of the broth. Add cream in the proportion of a cup of cream to two cups of the chopped celery. Season with salt and pepper and let the whole boil up. If a thickening is wished, stir a little flour in the cream.
Buffalo Corn Oysters
Records on this page
Corn FrittersBoiled CauliflowerCauliflower with Parmesan CheeseFried CauliflowerCelery à la VilleroiCelery à la CrèmeBuffalo Corn Oysters