| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Head cauliflower; ( 3 cups broken into flowerets) |
| 1 |
c |
Boiling water |
| 1 |
c |
Rich Chicken broth; (or use canned Consomme) |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Water |
| 1 |
c |
Cream or evaporated milk |
| 1/4 |
ts |
Freshly grated onion |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Drop cauliflowerets into boiling water. Boil uncovered for 6 minutes.
Remove from heat, break up with a fork, but do not mash. Add chicken broth
and salt to cauliflower and its cooking water and heat gently. In another
saucepan melt the butter, blend in the flour thoroughly until smooth. Add
water gradually and heat until mixture boils and thickens. Stir in the
cream and add to cauliflower. Add onion, stir to blend, heat to boiling and
serve garnished with parsley. 4 servings
Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997
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