4065 Chou-fleur á la Creme

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Divide the cauliflower into bouquets discarding all the leaves and cook in boiling salted water.

Drain well, re-form into shape in a deep dish and serve accompanied with a sauceboat of Cream Sauce.