Cauliflower (Parisian Style)
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A historic Canadian dish of good-sized cauliflower, butter, flour, strained tomato-juice and onion. Adapted from Cauliflower (Parisian Style), from The Canadian Family Cook Book (1914).
Adapted from Cauliflower (Parisian Style), in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/cauliflower-parisian-style.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 4 aisles
Boil a good-sized cauliflower until tender
Chop it coarsely, and press it hard in a bowl or mould, so that it will keep its form when turned out
Put the shape thus made upon a dish that will stand the heat, and pour over it a tomato sauce
Make the sauce by cooking together a tablespoonful of butter and flour in a saucepan, and pouring upon them a pint of strained tomato-juice in which half an onion has been stewed
Stir until smooth, and thicken still more by the addition of three or four tablespoonfuls of cracker-dust
Salt to taste, turn the sauce over the moulded cauliflower, set it in the oven for about ten minutes, and serve in the dish in which it is cooked
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)