1 med. cauliflower
Salt and pepper to taste
3 tbsp.. butter
3 tbsp.. flour
3 tbsp.. cream or half and half
1 qt. chicken stock (fresh is better)
3 egg yolks, well beaten
| | | Discard leaves from cauliflower, separate into flowers, cook 10 minutes in boiling water. Drain, set aside. Melt butter, add flour and cook until brown, add chicken stock slowly stir until thick and smooth. Add cauliflower. Simmer until soft enough to mash. Puree in blender, season with salt and pepper. Return to pan and to a boil. Combine cream and egg yolks, blend slowly stirring constantly into hot mixture. Serves 6. ~ Connie |
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