Cauliflower ‘In Stufato’
Remove the outer leaves and clean a fine cauliflower; cut it into several pieces and wash them well in cold water. Put them into an earthen pot of salted boiling water, and cook quickly for twenty or thirty minutes until they are quite tender. Take them out without breaking, and place them on pieces of buttered toast. Then put some butter in a frying-pan, add a little flour, mixed with some broth, stir well till it boils, then add six finely chopped mushrooms, and cook a little more. Take it off the fire and add three whipped yolks of fresh eggs, salt, pepper, grated nutmeg, and the juice of one lemon. Pour this sauce over and round the cauliflower and serve. The sauce must not be boiled after adding the eggs.