Simmer a cauliflower till it is tender. Pour out the liquor, and add to it a bit of butter, the size of a nut, rolled
in flour, a pinch of nutmeg, a tablespoonful of Gruyère cheese and a little milk.
Bind the sauce with a little feculina flour. At the moment of serving, pour the sauce over the cauliflower,
which you have placed upright on a dish. The nutmeg and the cheese are indispensable to this dish.
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