Cauliflower with Egg-balls
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
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 The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). 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.
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Ingredients
Method
- One medium-sized cauliflower, 1 oz.
- butter, 1 oz.
- minced onion, 3 ozs.
- pine kernels, 1 gill white sauce, as many eggs as are required, some round croutons of fried bread, seasoning.
- Method.--Cook the cauliflower carefully, keeping it whole and compact;
- drain it well on a soft cloth and place it in a fireproof dish;
- mask it with the white sauce (which may with advantage be slightly flavoured with cheese), and sprinkle the nuts, prepared according to the directions below, over it evenly and put into the oven for two or three minutes to ensure it being very hot, and serve surrounded by egg-balls placed separately on little round croutons.
- Wash the pine kernels two or three times in boiling water and pass them through a nut-mill or fine mincer;
- melt the butter in a small omelet pan and put in the onion and kernels;
- season with salt and pepper and fry gently until they are nicely browned and quite crisp;
- they should be stirred constantly to prevent the onion from becoming too dark.
- The eggs should be broken separately into a coffee cup and dropped into a pan containing an abundance of boiling oil, which has been stirred with the handle of a long wooden spoon until it is revolving rapidly;
- it is essential that each egg falls into the middle of the oil, and the circular motion must be kept up until it is done, which will take about the same time as if the egg were poached in the usual manner.