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Cauliflower, Hollandaise

Cut off the stalk and outer branches of a fresh, good-sized white cauliflower. Neatly trim all around. Have half a gallon water with a gill of milk and a tablespoon salt in a large saucepan, and when boiling add the cauliflower. Cover the pan and briskly boil for forty minutes. Remove, drain, dress on a dish with a folded napkin, and serve with the Hollandaise sauce separately.