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Cauliflower "In Stufato"

A historical recipe from Simple Italian Cookery, by Antonia Isola.

A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Remove the outer leaves and clean a fine cauliflower.
  2. Cut it into several pieces and wash them well with cold water, put them into a pot of boiling salted water, and cook quickly for twenty or thirty minutes, until they are quite tender.
  3. Take them out without breaking, and place them on pieces of buttered toast, then put some butter in a frying-pan, add a little flour mixed with some stock, stir well until it boils, then add several finely chopped mushrooms, and cook a little more.
  4. Take it off the fire, and add the yolks of two eggs which have been well beaten, salt, pepper, grated nutmeg, and the juice of one lemon.
  5. Pour this sauce over and round the cauliflower, and serve.
  6. The sauce must not be boiled after adding the eggs.