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Cauliflower, Sauce Mousseline

Trim off the outer leaves, cut off the stalk, clean and wash well a fine large, white head of cauliflower. Have a gallon of water in a pan with one tablespoon salt and half pint milk. When it boils add the cauliflower, cover the pan and boil for forty minutes. Drain, dress on a hot dish and serve with the Mousseline sauce separately.