1 large cauliflower
1 egg yolk
¼ pint double cream
Freshly ground black pepper
Flowerets of cauliflower, poached
Sprigs of parsley
Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.
Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. Printed an manufactured in Holland © Robert Carrier 1968