Dress the cotelettes as before, have nicely boiled two small
cauliflowers, put ten tablespoonfuls of white sauce (No. 7) in a
stewpan, with half a teaspoonful of sugar and a little salt; divide each
cauliflower into eight pieces, and when the sauce boils add them to it,
finish with a liaison of half the yolk of an egg, mixed with three
tablespoonfuls of cream, and serve as before. The cauliflower must not
be too much done, or it would break to pieces.