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Dressed Cauliflower

Simmer a cauliflower till it is tender. Pour out the liquor, and add to it a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a table-spoonful of Gruyere cheese and a little milk. Bind the sauce with a little feculina flour. At the moment of serving, pour the sauce over the cauliflower, which you have placed upright on a dish. The nutmeg and the cheese are indispensable to this dish.

Brussels Sprouts (The best way to cook them) Having cleaned and trimmed your sprouts, let them simmer in salted water, to which you have also added a little soda to preserve the color. Or, if you do not like to add soda, keep the pan firmly covered by the lid. When tender, take them out and let them drain, place them in another pan with a good lump of butter or fat; stir, so as to let the butter melt at once, and sprinkle in pepper and a tiny pinch of nutmeg.