Cauliflower With Stuffing Recipe ingredients

To prepare this Cauliflower With Stuffing Recipe, first choose a saucepan the exact size of the dish intended to be used. Cleanse a large, firm, white cauliflower, and cut it into springs; throw these into boiling salt and water for two minutes; then take them out, drain, and pack them tightly with the heads downward, in the saucepan, the bottom of which must have been previously covered with thin slices of bacon. Fill up the vacant spaces with a stuffing made of 3 tablespoonfuls of finely minced veal, the same of beef suet, 4 tablespoonfuls of bread crumbs, a little pepper and salt, 1 teaspoonful of chopped parsley, 1 teaspoonful of minced chives, and a dozen small mushrooms chopped small. Strew these ingredients over the cauliflowers in alternate layers, and pour over them 3 well-beaten eggs. When these are well soaked, add sufficient nicely flavored stock to cover the whole. Simmer gently till the cauliflowers are tender, and the sauce very much reduced; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savory mixture. Time, three-quarters of an hour. Sufficient for four or five persons.