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CAULIFLOWER (a la Sauce Blanche)

Cut the stalks off close, trim the leaves, and put the cauliflower into a little vinegar and water to draw out the insects. Put it head downwards in boiling salt and water, and boil it till it is done. As cauliflowers will continue to cook, though more slowly, if left in hot water, should they be a little too soon they may be taken off the fire before they are quite ready. Take a little piece of the stalk between the finger and thumb, and if it yields easily it is done. Drain the vegetable and arrange it in a hot dish, and pour over it a little French white sauce made by adding (off the fire) the yolk of an egg to half a pint of good melted butter. Probable cost, 4d. to 6d.