Remove the outer leaves and clean a fine cauliflower. Cut it into
several pieces and wash them well with cold water, put them into a pot
of boiling salted water, and cook quickly for twenty or thirty
minutes, until they are quite tender. Take them out without breaking,
and place them on pieces of buttered toast, then put some butter in a
frying-pan, add a little flour mixed with some stock, stir well until
it boils, then add several finely chopped mushrooms, and cook a little
more. Take it off the fire, and add the yolks of two eggs which have
been well beaten, salt, pepper, grated nutmeg, and the juice of one
lemon. Pour this sauce over and round the cauliflower, and serve. The
sauce must not be boiled after adding the eggs.