Chapter XVIII · Vegetables and Farinaceous Products · No. 2109
2109—Chou-fleur à la Crème
Cut the cauliflowers into bunches; remove the small leaves which are attached, and cook the cauliflower in salted water.
Thoroughly drain; set the bunches in a timbale, reconstructing the cauliflower in so doing, or on a dish covered with a folded napkin, and serve a cream sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2109, p. 642. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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