Cauliflowers

French Receipt

Method

Cut the cauliflowers into small handsome tufts, and boil them until three parts done, drain them well, toss them for a moment in some thick melted butter or white sauce, and set them by to cool. When they are quite cold, dip them separately into the batter of Chapter V., fry them a light brown, arrange them neatly in a dish, and serve them very hot.

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