Chapter XVIII · Vegetables and Farinaceous Products · No. 2113
2113—Cauliflower with Various Sauces
Cook the cauliflower in salted water. Drain it thoroughly, and set it in a timbale. Serve at the same time either a sauceboat of Melted Butter, a Butter, a Hollandaise, or a Mousseline sauce, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2113, p. 642. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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