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Pour out the liquor, and add to it a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a tablespoonful of Gruyere cheese and a little milk. Bind the sauce with a little feculina flour. At the moment of serving, pour the sauce over the cauliflower, which you have placed upright on a dish. The nutmeg and the cheese are indispensable to this dish.
Leave it for three quarters of an hour in the oven, or for an hour and a half in the double saucepan of boiling water. Turn it out of the mold and serve with either a tomato or a mushroom sauce. Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of cornflour or feculina flour.
This dish can be eaten hot or cold. Then prepare some feculina flour in the following way: Take for five or six persons nearly a pint of milk. Sweeten it well with sugar; take two dessert-spoonfuls of feculina. Boil the sweetened milk, flavoring it with a few drops of vanilla essence.
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