melted butter, No. 378; 3 oz. of butter; salt and water.
_Mode_.--Cleanse the cauliflowers as in the preceding recipe, and cut
the stalks off flat at the bottom; boil them until tender in salt and
water, to which the above proportion of butter has been added, and be
careful to take them up the moment they are done, or they will break,
and the appearance of the dish will be spoiled. Drain them well, and
dish them in the shape of a large cauliflower. Have ready 1/2 pint of
sauce, made by recipe No. 378, pour it over the flowers, and serve hot
and quickly.
_Time_.--Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25
minutes, after the water boils.
_Average cost_,--large cauliflowers, in full season, 6d. each.
_Sufficient_,--1 large cauliflower for 3 or 4 persons.
_Seasonable_ from the beginning of June to the end of September.
CAULIFLOWER AND BROCOLI.--These are only forms of the wild
Cabbage in its cultivated state. They are both well known; but
we may observe, that the purple and white Brocoli are only
varieties of the Cauliflower.
CAULIFLOWERS WITH PARMESAN CHEESE.
(Entremets, or Side-dish, to be served with the Second Course.)