Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 266

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Ingredients.—3 cauliflowers,½ pint of sauce blanche, or French melted butter, 3 oz. of butter, salt and water. Mode.—Cleanse the cauliflowers as in the succeeding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready ½ pint of sauce made by recipe, pour it over the flowers, and serve hot and quickly. Time.—Small cauliflowers, 12 to 15 minutes; large ones, 20 to 25 minutes, after the water boils. Average cost, large cauliflowers, in full season, 6d. each. Sufficient, 1 large cauliflower for 3 or 4 persons. Seasonable from the beginning of June to the end of September.