Cauliflowers with Fried Bread-Crumbs

Divide some cauliflowers into separate flowerets all of uniform size; pare the stalks to a point, wash and drop them into a saucepanful of hot water, then boil the liquid very slowly. When the pieces are three-quarters cooked salt the water and withdraw the saucepan to allow them to finish cooking much slower; in this way they remain firmer; drain, dress the cauliflowers and cover over with butter having fried bread-crumbs added to it.