Lay some fine, white, cooked, cold and seasoned cauliflower in a spherical-shaped mold; unmold it over a salad bowl, and cover it entirely with a highly seasoned mayonnaise sauce (No. 606). Garnish it around with slices of pickled beetroot and dredge over some fine herbs and capers.
A composed salad rather than a tossed one: the whole point is that the cauliflower holds a dome shape when unmolded, so texture and drainage matter more than anything else here.
Charles Ranhofer's The Epicurean (1894) records the kitchen of Delmonico's in New York, and this entry shows the house style plainly: a plain boiled vegetable is given architecture. Molding cold cooked vegetables into domes, then masking them with mayonnaise and ringing them with a contrasting garnish, was standard practice in the grand nineteenth-century French service, where a salad arrived at table as a built object rather than a bowl of leaves. The cross-reference to sauce No. 606 is typical of the book, which is organized as a working reference for professional cooks who already knew the base preparations by number.