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Cavoli Fiodi Alla Lionese Cauliflower

(Vegetables) - (The Cook's Decameron: A Study In Taste)







Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole

sauce.



Blanch a cauliflower and boil it, but not too much. Cut up a small

onion, fry it slightly in butter and chopped parsley, and when it is

well coloured, add the cauliflower and finish cooking it, then take it

out, put it in a dish, pour a good Espagnole sauce (No. 1) over it, and

add a squeeze of lemon juice.











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