Chapter XVII · Roasts and Salads · No. 1989
1989—Cauliflower Salad
Divide the cooked and somewhat firm cauliflowers into small bunches, cleared of all stalk. Season with oil and vinegar, and flavour with chopped chervil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1989, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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