Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cauliflower | 1 cup chopped (107g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- an ounce of good butter
- three fine white cauliflowers
- one cauliflower
- four parts
- half filled
- one large cauliflower
Directions
Take all the green leaves from two or three fine white cauliflowers, and cut the stalks off very closely, so that they will stand upright in the dish in which they are served; boil them tolerably tender, but not sufficiently so as to hazard their breaking; drain them well, and dish them, so as to give the whole the appearance of one cauliflower; pour a little good white sauce equally over the tops, and on this strew grated Parmesan cheese, drop over it a little clarified butter, add another layer of cheese, and cover the whole with the finest bread-crumbs; moisten these with more clarified butter, and brown them with a salamander, or set the dish into the oven, to give them colour; pour white sauce round the cauliflowers, and send them very hot to table.
CAULIFLOWERS À LA FRANÇAISE.
Strip away all the green leaves, and divide each cauliflower into three or four parts, trimming the stalks quite close; put them, with the heads downwards, into a stewpan which will just hold them, half filled with boiling water, into which an ounce of good butter and some salt have previously been thrown; so soon as they are quite tender, drain the water from them, place a dish over the stewpan and turn it gently upside down; arrange the vegetables neatly in the form of one large cauliflower and cover it with good melted butter, into which a little lemon-juice has been stirred.
12 to 18 minutes.
This is boiled, and served in the same manner as cauliflowers when the heads are large; the stems of the branching broccoli are peeled, and the vegetable, tied in bunches, is dressed and served, like asparagus, upon a toast.
10 to 20 minutes.