Cauliflower a la Villeroi, Fried and Sauted with Fine Herbs

A la Villeroi.—This is to be cooked and drained the same as for white sauce (No. 2719), then covered with well-reduced allemande sauce (No. 407) into which mingle chopped-up fresh mushrooms and chopped parsley; when thoroughly cold immerse in beaten eggs, then in breadcrumbs, smooth the breading and fry it a golden color; drain, salt and dress on a folded napkin, laying a bunch of fried parsley on top.

Fried.—Have the cauliflowers cooked and well drained, then dip each piece in beaten eggs, roll in bread-crumbs and fry to a fine color.

Sauted with Fine Herbs.—After the cauliflowers are boiled and drained the same as for the above, divide in flowerets and saute in butter, seasoning with salt, pepper and chopped parsley.