Place some cauliflowers into just enough boiling water to cover them;
add a little salt and butter to the water. When cooked, let them become
cold; then season them with a marinade of a little salt and pepper,
three spoonfuls of vinegar, and one spoonful of oil. Let them then
remain for an hour. When ready to serve, pile them on the dish to a
point; then mask them with a _Mayonnaise_ sauce.
Carême finishes this dish by placing around it a border of _croûtons_ of
aspic jelly. I can not think that aspic jelly is good enough to pay for
the trouble of making it, and I am a particular advocate for dishes that
_taste_ well. Gouffé arranges around the dish a border of carrots,
beets, turnips, or any green vegetables which have been marinated.