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Classic
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and in order to prevent its not going to pieces lift it out with a clean napkin,
put it carefully on a colander, drain well and cover immediately. Put it in a
round dish with the flower to the top.
In Germany it is customary to pour over it a thick crab sauce, a cream or a tart
egg sauce; the English style is to simply pour over it melted butter and cover
it with grated bread crumbs with a little grated nutmeg.
Serve with small sausages, beef tongue, raw ham, roast spring chicken, stuffed
breast of veal, smoked salmon, forcemeat balls, meat fritters, kidney croquettes
or pork sausages.
Time of cooking. 1 1/4 hours.
39. Cauliflowers with Parmesan Cheese. After cooking the cauliflowers set them
into the proper dish, pour over them a thick cream sauce into which has been
stirred a handful of Parmesan cheese, and afterwards cover it with grated
Parmesan cheese. Pour over it melted butter and then bake in the same dish in a
moderately hot oven until it receives a rich color.
In some kitchens broccoli, which is a species of cauliflower, is quite
frequently cooked in its stead. The preparation of the flowers of this
vegetable, which are separated into single pieces, is the same as with
cauliflowers. The stalk of the broccoli can be peeled, cut into pieces, and
cooked like asparagus, and it tastes quite similar to the latter.
40. Artichokes. Cut the stalks close, remove the hard leaves, and trim off the
sharp points from the remaining leaves with a pair of scissors. After they have
boiled for two or three hours in salted water, take out the fibres, cut off the
bottom clear to the white of the artichoke and serve hot with Hollandaise sauce
(Division R). In the winter artichokes filled with sweet peas (canned) are a
favorite dish for genteel dinner parties.
Serve with the same dishes indicated for cauliflowers.
41. Egg Plant. Of this vegetable those shaped like a cucumber and of a violet
color, and the white kinds are considered the best, but both varieties must be
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