The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

seasons much longer; when they become too rough they have lost their succulence, and are only fit to flavour stocks: take about thirty of the best shaped ones and as near as possible of the same size; turn them into the shape of pears, boil in salt and water, with which you have put a quarter of a pound of butter; when tender take them out, drain them upon a cloth, and dress in the form of a dome; sauce over with melted butter (No. 71), sauce Hollandaise (No. 66), sauce bechamel (No. 7), sauce ravigote (No. 44), or sauce tomate (No. 37). No. 1069. _Cauliflowers and Brocoli._ Both vegetables are very excellent and universally employed; they require great particularity in cleaning; the best way is to throw plenty of salt over them and put them in cold water till ready to cook, boil them in salt and water till tender, but not too much done or they will not hold together; the heads should not be too large, and the best are close and firm; when done dress some nice green Brussels sprouts upon a border of mashed potatoes with the cauliflowers in the centre, mix nearly half a pint of good white sauce (No. 7), with the same quantity of melted butter (No. 71), and when hot add a liaison of one yolk of egg mixed with two spoonfuls of cream; sauce over and serve; they may also be served with a sauce à la maître d’hôtel (No. 43). No. 1070. _Chouxfleurs au Parmesan._ Boil three cauliflowers as before, and when done drain them upon a cloth, then put a pint of good white sauce (No. 7) in a stewpan, with half a pint of milk, season with a little pepper, salt, and cayenne, reduce it over a sharp fire till getting thick, add half a pound of grated Parmesan cheese and a quarter of a pound of grated Gruyer, mix well and stir in two yolks of eggs, then put a little at the bottom of your dish, dress some of the cauliflower in pieces upon it,