4065 Chou-fleur á la Creme

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.