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Fowl, Duck, Game, Hare: Cauliflower
No. 159. Cavoli fiori alla Lionese (Cauliflower) Ingredients:
Cauliflower, butter, onions, parsley, lemon, Espagnole sauce.
Blanch a cauliflower and boil it, but not too much.
Cut up a small onion, fry it slightly in butter and chopped parsley, and when it is well coloured, add the cauliflower and finish cooking it, then take it out, put it in a dish, pour a good Espagnole sauce (No. 1) over it, and add a squeeze of lemon juice.
No. 160. Cavoli fiori fritti (Cauliflower) Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter. or Break up a broccoli cauliflower into little bunches, blanch them, and put them on the fire in a saucepan with good gravy for a few minutes, then marinate them with lemon juice and salt, let them get cold, egg them over, and fry in butter.
No. 161. Cauliflower alla Parmigiana Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock.
Boil a cauliflower in salted water, then sautez it in butter, but be careful not to cook it too much. Take it off the fire and strew grated Parmesan and Cheddar over it, then put in a fire-proof dish and add a good spoonful of stock and one of Espagnole (No. 1), and put it in the oven for ten minutes.
No. 162. Cavoli Fiori Ripieni Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue, truffles, mushrooms, parsley, Espagnole, eggs. a a Break up cauliflower into separate little bunches, blanch them, and put them in butter, and a quarter pint of reduced stock.
Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter. With this mask the pieces of cauliflower, egg and Cut all the green off a head of celery, trim the rest.
Cut it into pieces about four inches long, blanch and braize them in good stock, ham, salt, and pepper. When cooked, drain and arrange them on a dish, sprinkle with grated Parmesan and Cheddar, and add one and a half ounce of butter, then put them in the oven till they have taken a good colour, pour a little good gravy over them and serve.