Cauliflower à la Varenne

Chou-fleur à la Varenne


Trim a cauliflower and place it in salt and water for about one hour; then put it into cold water with a pinch of salt; bring to the boil, and then rinse the cauliflower and put it again into boiling water, which is seasoned with salt, to cook till tender. When cooked cut it in pieces and dish up in a coil; pour parsley sauce over, and garnish it round with braised carrots or a macedoine of vegetables, and place the cut up stalks of the cauliflower in the centre. Serve for a luncheon or second course dish.