Cut up a small
onion, fry it slightly in butter and chopped parsley, and when it
is well coloured, add the cauliflower and finish cooking it, then
take it out, put it in a dish, pour a good Espagnole sauce (No. 1)
over it, and add a squeeze of lemon juice.
No. 160. Cavoli fiodi fritti (Cauliflower)
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs,
butter.
Break up a broccoli or cauliflower into little bunches, blanch
them, and put them on the fire in a saucepan with good gravy for a
few minutes, then marinate them with lemon juice and salt, let them
get cold, egg them over, and fry in butter.
No. 161. Cauliflower alla Parmigiana
Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole,
stock.
Boil a cauliflower in salted water, then sautez it in butter, but
be careful not to cook it too much. Take it off the fire and strew
grated Parmesan and Cheddar over it then put in a fireproof dish
and add a good spoonful of stock and one of Espagnole (No.
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