Method.—Scrape and trim the carrots into a good shape. Cover them with boiling water, add a little salt, boil gently for 5 or 6 minutes, and drain well. In a stewpan, large enough to hold the carrots in a single layer, melt sufficient butter to just cover the bottom, then put in the carrots. Add a good seasoning of pepper, a pinch of sugar, sprinkle lightly with mace, and more liberally with pepper. Pour in good stock to about half the depth of the carrots, and cover first with a greased paper, and afterwards with a close-fitting lid. Cook gently until tender, remove and keep them hot, and boil the stock rapidly until reduced to a thin glaze. Replace the carrots 2 or 3 at a time, turn them from side to side until well coated with glaze, and use as required. (See Recipe No. 1474, Carrots for garnish.)
1477.—CAULIFLOWER, BAKED, WITH CHEESE. (Fr.—Choufleur au Gratin.)
Ingredients.—2 to 3 small cauliflowers, ¾ of a pint of white sauce (see Sauces, No. 223), 2 tablespoonfuls of grated cheese, preferably Parmesan, 1 tablespoonful of brown breadcrumbs, 1 oz. of butter.
Method.—Boil the cauliflowers as in the following recipe, drain well, and divide them into pieces convenient for serving. Have ready a round gratin dish, or any fireproof dish that may be sent to table, butter it well, and in it arrange the pieces of cauliflower so as to appear as one large one. Mix ⅔ of the cheese with the cold white sauce, and the remainder with the breadcrumbs; pour the sauce over the cauliflower, and cover the surface with the mixed breadcrumbs and cheese. Place small pieces of butter on the top, and bake in a moderate oven until well browned.
Time.—About 40 minutes. Average Cost, 10d. to 1s. Seasonable from June to October; broccoli from October to March.
Cauliflower and Broccoli (Fr. choufleur et brocoli).—These are only forms of the wild cabbage in its cultivated state. The purple and white broccoli are varieties of the cauliflower.
1478.—CAULIFLOWERS, BOILED, WITH WHITE SAUCE. (Fr.—Chouxfleurs à la Sauce Blanche.)
Ingredients.—2 cauliflowers (to each gallon of water allow 1 heaped tablespoonful of salt), white sauce No. 223.
Method.—Choose cauliflowers that are close and white, trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards; this will effectually draw out all insects. Put them into fast-
