Cauliflower Soup Recipe
One cauliflower, two yolks of egg, one half pint of cream, one quart
chicken stock. Boil together the stock and cauliflower, for twenty
minutes, take out the cauliflower, put aside some of the best parts,
pass remainder through a sieve, mix together the yolks and cream, add
them to the soup, put all in a saucepan and stir over the fire until it
begins to thicken, put the pieces of cauliflower into a tureen and pour
the soup over them; the stock used in this soup is better without any
other vegetables.
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