Wash a fine large cauliflower, and cut it into quarters. Having boiled some water with salt, throw the cauliflower into it, and boil it till you can nip it easily with your fingers. Take it out and drain it. Then put it into a pan with salt, pepper and vinegar, and let it lie half an hour, turning it frequently.
Make the following batter, which must be prepared half an hour or more before it is wanted, that it may have time to rise. Take three table-spoonfuls of flour, three beaten eggs, a table-spoonful of butter melted in a little warm water, a spoonful of sweet oil, and a spoonful of brandy. Stir all together; and if you find it too thin, add a little more flour; cover it, and let it set half an hour. Then beat to a stiff froth the whites of the eggs, and stir them hard into the batter. Dip your quarters of cauliflower into this mixture, and fry them of a fine light brown.
When the cauliflower is done, let it remain in the pan a quarter of an hour before you send it to table. Lay fried parsley round it.
Broccoli may be fried in the same manner.
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