Take two boiled cauliflowers, cut the tops off, so that the flowers will
fall to pieces in sprigs, take them up carefully, put eighteen
tablespoonfuls of bechamel sauce (No. 7), into a stewpan with four ditto
of white broth (No. 133), a little salt and white pepper; boil it about
ten minutes, then add the cauliflower and half a teaspoonful of sugar,
toss them about until well mixed, and add two tablespoonfuls of liaison
(No. 119), and serve.