Cauliflower, with White Sauce

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Remove the green stalks, and if the heads are large, divide them into quarters; wash and boil them with a little pepper, butter and salt; serve with drawn butter or white sauce, when they become soft and tender.