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No 159 Cavoli fiodi alla Lionese (Cauliflower)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







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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