Home › The Principles of Cookery › CAULIFLOWER (a la Mayonnaise)

CAULIFLOWER (a la Mayonnaise)

Take the required number of cauliflowers, strip them of their leaves, and thoroughly wash them; put them into boiling water with butter and salt. When they are done, but still firm, take the saucepan from the fire and let them cool in the water. When cold, drain them, and put them into a marinade of oil, vinegar, and salt to soak for two hours. Dish them in the form of a pyramid, mask them with a white mayonnaise sauce, and place round them a border of aspic jelly, cut in various fancy shapes. Probable cost, 9d.