Cream Of Cauliflower Recipe

Cut one small cauliflower into flowerettes, reserve a tablespoonful, put

the rest into a saucepan with three cups of boiling water, one small

white onion, half a small celeriac cut in slices, and a bay leaf. Cook

together ten minutes, drain and put the vegetables into a double boiler

with two heaping tablespoonfuls of butter, a heaping tablespoonful of

flour, salt and pepper to taste; steam for ten minutes. Put the

flowerettes into the water the vegetables were boiled in and cook until

tender, remove and put aside to keep warm, measure the water and add

sufficient from the kettle to make two cupfuls, pour this over the

vegetables, cook until tender and press through a fine sieve. Bring two

cups of milk to the boiling point, turn the puree into this, let it boil

up once, remove from the fire. Beat two egg yolks and four

tablespoonfuls of rich cream together, add some of the soup to this,

then mix all together, turn into the tureen, add the flowerettes and

serve at once.