Cavoli Fiori Ripieni

Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue, truffles, mushrooms, parsley, Espagnole, eggs.

Break up a cauliflower into separate little bunches, blanch them, and put them in butter, and a quarter pint of reduced stock. Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter. With this mask the pieces of cauliflower, egg and breadcrumb them, fry like croquettes, and serve with a good Espagnole sauce.


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Cauliflower alla Parmigiana

Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock.

Boil a cauliflower in salted water, then sauté it in butter, but be careful not to cook it too much. Take it off the fire and strew grated Parmesan and Cheddar over it then put in a fireproof dish and add a good spoonful of stock and one of Espagnole, and put it in the oven for ten minutes.


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Cavoli fiodi fritti (Cauliflower)

Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.

Break up a broccoli or cauliflower into little bunches, blanch them, and put them on the fire in a saucepan with good gravy for a few minutes, then marinate them with lemon juice and salt, let them get cold, egg them over, and fry in butter.


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Cavoli fiodi alla Lionese (Cauliflower)

Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole sauce.

Blanch a cauliflower and boil it, but not too much. Cut up a small onion, fry it slightly in butter and chopped parsley, and when it is well colored, add the cauliflower and finish cooking it, then take it out, put it in a dish, pour a good Espagnole sauce over it, and add a squeeze of lemon juice.


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