(Recipe #65, page 91)
Cut suitably small pieces of veal from the breast or ribs, sweat them with a little flour in hot butter for ¼ hour, turning once, and add enough boiling water to cover the meat halfway.
Meanwhile cook cauliflower cut into small pieces slowly in salted water at a low boil until tender; place it carefully in a strainer to let the water drain while keeping the cauliflower attractive. Place the meat in the center of a bowl, surround it elegantly with the cauliflower with the florets uppermost, and pour the concentrated, velvety fricassee sauce over the platter.
Translated by David Green.