2 tablespoonfuls melted Crisco
2 cauliflowers
4 poached eggs
Salt and paprika to taste
Toasted bread
Boil cauliflowers in salted water till tender, then drain and set near
fire till quite dry. Remove all green parts and press flower through
a potato ricer upon a hot dish, on which they are to be served. In
no way crush the mass as it falls from the ricer. Sprinkle over with
melted Crisco. Surround dish with poached eggs, each laid upon square
of toasted buttered bread. Dust each egg with salt and a little
paprika. Serve very hot.