Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 131

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Cut off the flower of two heads of cauliflower well boiled, put a teaspoonful of chopped onions into a stewpan with a small piece of butter, pass them over a moderate fire about five minutes, then put the cauliflower in and mash them with a wooden spoon, add one tablespoonful of flour, and ten ditto of white broth (No. 133), let it boil about fifteen minutes, season with a teaspoonful of sugar, half ditto of salt, rub it through a tammie into a clean stewpan, add a gill of good cream and serve, if too thick, moisten with a little milk.