73. Cream of Cauliflower.
—Proceed the same as for No. 72, omitting the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes.
74. Cream Palestine.
—Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. 99), and half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croûtons soufflés (No. 134).