| RECIPE
|
|
4. Cauliflowers and Butter.
Prepare two cauliflowers, and when they
are drained
and cut in pieces, put them into a stew-pan with
a bit of
butter, some salt, and lemon juice; let them
boil a little
at first, then simmer; be careful that they are
not done too
much, Take them out, cover them with a sauce
made
with butter worked with flour, the yolks of eggs,
and a
little cream.
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