Cauliflower ‘Alla Crema’
Take off the outer leaves of a cauliflower (cut the stalk off close), and wash it in cold water. Tie it up in a piece of linen, stand it upright in an earthen pot of salted water, and boil for half an hour. Take it out carefully, drain, remove the linen, and put the cauliflower in a dish. Pour a hot ‘Alla Panna’ sauce (see Sauces, p. 125) over it and serve at once. Or you can make a sauce of two ounces of fresh butter, one tablespoonful of fine flour, well mixed in a frying-pan, add three-quarters of a pint of milk, stir till it boils, then add a little salt and cheese.