Cream of Cauliflower, Brisson

Divide the cauliflower into several parts, clean them well, pare nicely, and remove the hearts; it will require two pounds for the soup. Cook them until half done in boiling, salted water, then drain and fry in four ounces of butter, moistening with two quarts of white broth; season with salt, sugar and nutmeg, and when the cauliflowers are done, drain off the broth, and mash in a mortar to reduce to a paste; dilute this with its own broth, add one pint of veloute (No. 415), and if the puree be too thick, then add more white broth. Set it on the fire to heat without boiling, and just when ready to serve, thicken it with cream, raw egg-yolks and butter (No. 175). Serve a garnishing of croutons souffles, with parmesan cheese made as explained (No. 248), having added grated parmesan cheese to the paste.