1938-11-02 — Page 2

·Page 2

THE CHINA MAIL, NOVEMBER 2, 1988.

Cauliflowers Captivate

Few vegetables present sode- most of the stem and the leaves corative an appearance as the cauli- from the cauliflower and chop them. flower, with its snow-white flower Press the flower head downwards centre and fresh bright green sur into a well buttered basin.

and

round. While it did not come over Decorate the sides of this above h rounds of carrot in Conqueror tradition style with the flower with William and Mary, having put in and put all the rest in a layer above

Mix the chopped stalk a first appearance in Elizabethan it. times, it was not until the Dual leaves with the spinach puree. Fill mixture, Monarchy that cauliflowers became up the basin with this

stand it in the oven in a tin of hot popular.

water and bake until' firm and set.

Ever since then cooks have held the vegetable in high esteem and have sought new ways of honour ing it.

TIMBALE OF CAULIFLOWER

To serve, loosen the timbale' at the edges with a sharp thin knife and turn out gently on to a hot

dish.

Cauliflower Sandwiches-Boil one Select a firm close cauliflower. medium-sized cauliflower in salted Boil carefully and drain well when water until tender, drain well, add cooked. Boil and puree some to it one ounce of butter, one ounce of tomato ketchup and a good dash of cayenne pepper.

30

The Cook

·RY 'cauliflower" with eggs.

T Break the cooked vegetable into

small" flowers" and pulp the stalks

with a little butter and seasoning. Fill buttered shells with cauliflower. pulp and arrange flowers to form circular border. Break an egg into each shell, scatter breadcrumbs and small knobs of butter over, sprinkle with cayenne, and place an oven till eggs are set.

Beat all toge- as for fritters. Dip each piece of garnished with crisply fried onions ther until a fine smooth mixture is the cauliflower into the batter and and quarters of, hard boiled eggs.

Serve the flowerets-as a salad. Cook the vegetable in the usual way-but

do not

of overcook-break the white centre into firm branches, Soak these in oil and vinegar French dressing before arranging in bowl of green salad. Garnish with sliced cucumber and beetroot.

1

a obtained. Use thickly as a filling spinach, and when cool mix in

three well for brown bread sandwiches. grate of nutmeg and beaten eggs.

Cook a small bunch of carrots, with a lump of sugar in the water.

A LUNCHEON DISH

Boil the cauliflower and Drain, cut the largest into rounds and chop up the remainder. Cut into largish pieces. Make a l

NEW SHIPMENT OF GAME

JUST ARRIVED!

AT THE COCKTAIL HOUR

An amusing way of utilising a cauliflower is described here. Select which a well-formed cauliflower, has been freshly cut, and without removing the leaves place in a fruit- : Fill bowl.

fry in every hot oil until a' golden brown. Serve with a hot tomato sauce made from fresh tomatoes.

Here is a Dutch way. Boil cauli- flower in usual way, and put it in a buttered 'fire-proof dish. space round cauliflower with potato

fried puree and sliced Cover dish with bread-crumbs and small pieces of butter. Put in slow oven for about 1⁄2 hour.

AS A CURRY

Now take a box of wooden cock- sausages. tail sticks, 12 ripe olives, 12 green cubes of olives, 12 small white pickled onions, 12 radishes, 12. small cheese and a few small gherkin pickles. Put each on a stick and

a

Slice two onions and fry them in an ounce of butter in a deep fry- ing pan till the onions are brown. Add an average sized

cauliflower

fix them into the raw cauliflower. The effect is pretty and the cauli- flower is none the worse for wear..

HORS D'OEUVRE OR SALAD

Cauliflower a la Russe

can be

cut up in small pieces and 1⁄2lb of used as hors d'œuvre or salad. Here best rice, which has been washed are directions: :

rice and 'drained. Fry until the begins to change colour, then add a

cream,

a

Boil cauliflower in salted water; crushed clove of garlic, salt, pep- when done lift out. and drain. Make break

taste: a Russian sauce of tomato ketchup, and curry powder to per batter.

Now add water equal to one and an Worcester sauce, pimento cut very little half times the volume of the other fine, half gill of ingedients in the pan. Cover and mustard and salt. Mix well toge over cauliflower. allow to simmer very gently till ther and pour the rice. is cooked and the water Then add 2oz of grated Parmesan cheese. Cook a little longer, then absorbed.

add a little salt and a pinch of It may be necessary to add more cayenne. Sprinkle another 1/2oz water, and the dish may be varied of cheese, put a few knobs of butter by adding a. cupful of tomato puree on top, and bake in a hot oven for with the water. Serve very hot, five to ten minutes.

Cock Pheasants $2.40 ea.

Hen Pheasants $1.60 ea.

FINEST QUALITY

Teal Ducks

.76 ea.

Wild Ducks. $1.25 ea.

Quail

Snipe

Pigeon

bea..

.42

54 ea.

.48′ea.

THE DAIRY FARM, ICE & COLD

STORAGE CO., LTD.

"PURE FOOD SPECIALISTS.

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