Cauliflowers (French Receipt)
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- cauliflowers
- butter or white sauce
- batter
Instructions
- Cut the cauliflowers into small handsome tufts.
- Boil them until three parts done.
- Drain them well.
- Toss them for a moment in some thick melted butter or white sauce.
- Set them by to cool until they are quite cold.
- Dip them separately into the batter from Chapter V.
- Fry them a light brown.
- Arrange them neatly in a dish and serve them very hot.