1 kg (2.2 lb) cauliflower (approx)
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) flour
375 ml chicken or vegetable stock or milk
3/4 cup (90 g) button mushrooms
3 egg yolks
1 tbsp lemon juice
salt and black pepper
a pinch of grated nutmeg
4 - 6 slices bread
butter
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) flour
375 ml chicken or vegetable stock or milk
3/4 cup (90 g) button mushrooms
3 egg yolks
1 tbsp lemon juice
salt and black pepper
a pinch of grated nutmeg
4 - 6 slices bread
butter
method
1. Prepare the cauliflower. Break it into medium sized florets and boil or steam them until just tender. Drain thoroughly and keep hot.
2. Melt the 50 g of butter in a pan, stir in the flour, and cook for 1 minute.
3. Draw off the heat and gradually stir in the stock or milk.
4. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens.
5. Clean and chop the mushrooms finely, add to the sauce, and simmer gently for 5 minutes.
6. Beat the egg yolks lightly, beat in the lemon juice and 2 tbsp of the hot sauce, then stir into the sauce.
7. Heat gently, but do not allow the sauce to boil after the egg yolks have been added or it will curdle.
8. Season to taste and add the nutmeg.
9. Toast the bread, cut into rounds, and butter each.
10. Arrange the cauliflower neatly on the rounds, and pour the sauce over.
2. Melt the 50 g of butter in a pan, stir in the flour, and cook for 1 minute.
3. Draw off the heat and gradually stir in the stock or milk.
4. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens.
5. Clean and chop the mushrooms finely, add to the sauce, and simmer gently for 5 minutes.
6. Beat the egg yolks lightly, beat in the lemon juice and 2 tbsp of the hot sauce, then stir into the sauce.
7. Heat gently, but do not allow the sauce to boil after the egg yolks have been added or it will curdle.
8. Season to taste and add the nutmeg.
9. Toast the bread, cut into rounds, and butter each.
10. Arrange the cauliflower neatly on the rounds, and pour the sauce over.
serving amount
serves 4
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