CAULIFLOWER

a variety of cabbage. It has been styled "cabbage with a college education," for its characteristics are the result of careful cultivation--the flower buds and stalks having been exaggerated by seed selection, etc., into a compact white mass which constitutes the vegetable proper, instead of the leaves as in other varieties of cabbage. In addition to its use fresh-boiled, etc., great quantities are consumed as a pickle.

The local Eastern crop is supplemented by large shipments from both France and California.

Cauliflower may be kept in any way suitable for cabbage.

added by the pass

Recipes that use cauliflower

35 dishes across the Historical Foodie library call for cauliflower.

The Epicurean · 34

No. 1343 Rump of Beef, Jardiniere Pointe de Culotte de Boeuf Jardiniere
No. 1441 Tenderloin of Beef a l'Ambassade—Whole Filet de Boeuf a l'Ambassade--Entier
No. 1464 Tenderloin of Beef a la Printaniere—Whole Filet de Boeuf a la Printaniere--Entier
No. 1466 Tenderloin of Beef with Vegetables—Whole Filet de Boeuf aux Legumes--Entier
No. 1497 Veal Cutlets a la Seymour Cotelettes de Veau a la Seymour
No. 1528 Leg or Haunch of Veal, a la Miribel Cuissot de Veau a la Miribel
No. 1535 Loin of Veal a la Printaniere Longe de Veau a la Printaniere
No. 1706 Leg of Lamb a la Britannia, or Green Sauce or Caper Sauce Gigot d'Agneau a la Britannia ou Sauce Verte ou Sauce aux Capres
No. 1738 Hind Saddle of Lamb, a la Brighton Selle d'Agneau a la Brighton
No. 1984 Pullet, Ancient Style Poularde a l'Ancienne
No. 2014 Squabs, English Style Pigeonneaux a l'Anglaise
No. 2029 Turkey, French Style Dinde a la Francaise
No. 2053 Brant Ducks with Cauliflower Villeroi—Roasted Canards Sauvages Brant Rotis aux Chouxfleurs Villeroi
No. 225 Consomme Colbert, with Poached Eggs Consomme Colbert, aux oeufs poches
No. 239 Consomme Printanier with Quenelles Consomme Printanier aux Quenelles
No. 2434 Tenderloin of Beef a la Bouquetiere Filet de Boeuf a la Bouquetiere
No. 2500 Garnishing of Artichoke Bottoms Filled with Macedoine Garniture de Fonds d'Artichauts Garnis de Macedoine
No. 251 Cream of Cauliflower, Brisson Creme de Choux fleurs a la Brisson
No. 2573 Saddle of Venison a la Harder Selle de Chevreuil a la Harder
No. 2610 Valves' Tongues a la Macedoine Langues de Veau a la Macedoine
No. 2649 Cauliflower, Mayonnaise Salad Salade de Choux-fleurs, Mayonnaise
No. 2685 Artichoke Bottoms with Baked Cauliflower Fonds d'Artichauts aux Choux-Fleurs Gratines
No. 2715 Stuffed Cauliflower a la Bechamel—Baked Choux-fleurs Farcis a la Bechamel au Gratin
No. 2716 Cauliflower a la Villeroi, Fried and Sauted with Fine Herbs Choux-fleurs a la Villeroi, Frits et Sautes aux Fines Herbes
No. 2717 Cauliflowers with Cheese—Baked Choux-fleurs an Fromage Gratines
No. 2718 Cauliflowers with Fried Bread-Crumbs Choux-fleurs a la Mie de Pain Frite
No. 2719 Cauliflowers, Broccoli, or Sea Kale, with White, Butter or Cream Sauce Choux-fleurs, Brocolis et Choux de Mer a la Sauce Blanche, au Beurre a la Creme
No. 3544 Cauliflower with Marchioness Rice Choux-fleurs au Riz Marquise
No. 677 Jardinière Garnishing Garniture a la Jardinière
No. 710 Puree of Cauliflower or Sea-Kale Puree de Choux-fleurs ou de Choux de Mer
No. 738 Richelieu Garnishing, Ancient and Modern Garniture Richelieu, Ancienne et Moderne
No. 776 Red and White Cabbage, English Style, and Marinated Cauliflower Choux Rouges et Choux Blancs a l'Anglaise et Choux-Fleurs Marines
No. 791 Chow-Chow Chow-Chow
No. 792 Indian Pickle with Fine Herbs Acharts aux Fines Herbes

365 Dishes of All Nations · 1

Russian Stewed Chicken Russian