white sauce No. 378, 2 tablespoonfuls of grated Parmesan cheese, 2 oz.
of fresh butter, 3 tablespoonfuls of bread crumbs.
_Mode_.--Cleanse and boil the cauliflowers by recipe No. 1104, and drain
them and dish them with the flowers standing upright. Have ready the
above proportion of white sauce; pour sufficient of it over the
cauliflowers just to cover the top; sprinkle over this some rasped
Parmesan cheese and bread crumbs, and drop on these the butter, which
should be melted, but not oiled. Brown with a salamander, or before the
fire, and pour round, but not over, the flowers the remainder of the
sauce, with which should be mixed a small quantity of grated Parmesan
cheese.
_Time_.--Altogether, 1/2 hour. _Average cost_, for large cauliflowers,
6d. each.
_Sufficient_,--3 small cauliflowers for 1 dish.
_Seasonable_ from the beginning of June to the end of September.
CELERY.
[Illustration: CELERY IN GLASS.]