Cauliflower with Various Sauces
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cauliflower
- salted water
- melted butter
Instructions
- Cook the cauliflower in salted water.
- Drain it well and dish it in a timbale.
- Serve with it, at the same time, a sauceboat of melted butter, or a sauce au Beurre, a Hollandaise or a sauce Mousseline.