Buttered Colle-floure
|
Original RecipeButtered Colle-floure (A Booke of Cookerie)Take a ripe Colle-floure and cut off the buddes, boyle them in milke with a little Mace while [until] they be very tender, then poure them into a Cullender, and let the Milke run cleane form them, then take a ladle full of Creame, being boylled with a little whole Mace, putting to it a Ladlefull of thicke butter, mingle them together with a little Sugar, dish up your flowers upon sippets, poure your butter and cream hot upon it strowing on a little slicst Nutmeg and salt, and serve it to the Table hot. 
Modern RedactionIngredients:
Method:Cut the stem of the cauliflower (or the broccoli) and separate into florets then rinse under running water. Meanwhile, heat the milk in a saucepan to just below boiling point and add the mace and florets. Lower the heat and simmer until the florets are just tender (about 14 minutes for cauliflower and 8 for broccoli). At the same time that the vegetables are cooking add the cream, butter, nutmeg, sugar and salt to a saucepan and heat to just below bolinig point. Arrange the toast triangles on a heated serving bowl, remove the cauliflower (or broccoli) from the milk and place on the toast. Pour the sauce over this and serve immediately. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Buttered Cauliflower to your online bookmark site: 
|
|
More European recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with cauliflower as a primary ingredient Cauliflower in a Celery Mint Sauce Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
