Puree of Cauliflower or Sea-Kale

Cut a cauliflower weighing two pounds into four parts, clean well, and set on to cook in a tinned vessel with salted water and two ounces of butter; when done, drain, and put the pieces into the saucepan to finish cooking with one quart of beef stock (No. 194a), four ounces of bread-crumbs, salt and sugar, reduce till dry, then mash well the cauliflower, adding half a quart of allemande sauce (No. 407); press through a sieve and keep the puree warm, stirring in two ounces of butter just before serving.

Sea-kale is to be prepared exactly the same.