961 Choux-fleurs

Cauliflower

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the cauliflowers into small flowerets and cook in boiling salted water keeping them slightly firm. Remove, drain and marinate with oil and vinegar. Serve in a ravier coated with Mustard and Cream Sauce.