Blanched cauliflower - preliminary cooking (Chou-fleur blanchi) from Mastering the Art of French Cooking, Volume One (page 457) by Julia Child and Louisette Bertholle and Simone Beck

  • cauliflower

  • EYB Comments

    See recipe for sauce suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh cream sauce (Sauce à la crème)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for sauce suggestions.

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