Advertisement
Cauliflower with Black Butter
Chou-fleur au Beurre noir
Preparation info
- Difficulty
Easy
Appears in
Published 1888
Method
Trim the cauliflower, and boil it as in recipe; when it is cooked drain and cut it, if large, into eight or ten nice pieces; dish it in the form of cutlets, and then pour over it black butter, and serve hot.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title