(Recipe #22, page 55)

Remove the stems of the cauliflower completely and use a sharp knife to remove the small leaves, but leave the heads as whole as possible and place them in water, so that any caterpillars hiding inside will come out. Then place the cauliflower in boiling salted water and cook slowly until tender. Use a slotted spoon to place it carefully in a colander to drain, to keep the florets attractive, then quickly cover. For serving, pour off the drained water, place the head upright, and nap with a thick crayfish sauce or a cream sauce.

It is best to wrap the cauliflower in a napkin to boil, so as not to break it when removing it and to help it drain thoroughly.

Serve sausages, beef tongue, raw ham, roast baby chicken, stuffed breast of veal, smoked salmon, meat patties, or kidney coquettes, sausages, and pork as an accompaniment.

Cooking time: 1¼ hours.

Translated by David Green.

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