No. 88 — Cauliflower Purée Soup

Make and strain white stock from 2½ Russian pounds of beef and half a pound of veal shank, without onion or soup roots, using only a bunch of parsley, celery and leek greens.

Take six cauliflower heads, or about three Russian pounds, remove the leaves and rinse. Soak in cold salted water to dislodge any insects. Choose the best and largest head to serve in pieces as a garnish. Blanch it once in boiling water, drain, transfer to a small pot, cover with strained stock and cook for about 1½ hours.

Cut the remaining cauliflower finely. Put it in a saucepan with about ⅛ pound of butter and some strained rich broth. Cover and place the saucepan in a pan of boiling water, replenishing the water until the vegetable becomes tender; rub through a sieve.

Melt half a spoonful of butter, sprinkle in a spoonful of flour and fry lightly without browning. Dilute with a glass of strained stock, boil, add to the purée and blend smooth. Gradually add more stock and two egg yolks blended with half a glass of cream. Heat, stirring, until very hot but do not boil. Strain through a fine sieve if not smooth.

Separate the large reserved cooked cauliflower into florets and put them into a soup tureen, pour over the hot purée broth and serve.

To provide

Serve with small pies or crayfish stuffing in pastry shells.