No. 96 Sauce aux Chou-fleurs.
Take two boiled cauliflowers, cut the tops off, so that the flowers will fall to pieces in sprigs, take them up carefully, put eighteen tablespoonfuls of bechamel sauce (No. 7), into a stewpan with four ditto of white broth (No. 133), a little salt and white pepper; boil it about ten minutes, then add the cauliflower and half a teaspoonful of sugar, toss them about until well mixed, and add two tablespoonfuls of liaison (No. 119), and serve.