No. 118 Choux-fleurs for Garnitures.
Take four heads of cauliflower, cut each in four pieces, trimming the stalks to give them a neat appearance; put half a gallon of water into a stewpan, with two ounces of butter, and a tablespoonful of salt, when boiling, put in the cauliflowers to simmer about twenty minutes; when done, let them remain in their stock until wanted.