Both vegetables are very excellent and universally employed; they
require great particularity in cleaning; the best way is to throw plenty
of salt over them and put them in cold water till ready to cook, boil
them in salt and water till tender, but not too much done or they will
not hold together; the heads should not be too large, and the best are
close and firm; when done dress some nice green Brussels sprouts upon a
border of mashed potatoes with the cauliflowers in the centre, mix
nearly half a pint of good white sauce (No. 7), with the same quantity
of melted butter (No. 71), and when hot add a liaison of one yolk of egg
mixed with two spoonfuls of cream; sauce over and serve; they may also
be served with a sauce à la maître d’hôtel (No. 43).