Boiled Cauliflower, Cream Sauce

Choux-Fleurs a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Medium-Sized Cauliflowers
  • A Teaspoonful of Salt
  • A Cream Sauce


To boil cauliflower, pick off the outer leaves, leaving only the one delicate row near the bottom of the flowerets. Wash the Cauliflower well in cold fresh water, and then soak, with the head downwards, about twenty minutes, to drain off all possible insects. Have ready a pot of boiling water. Take a nice, clean piece of cheesecloth, and tie the Cauliflower in it, to prevent breaking while boil