Cauliflower Soup Recipe 1

• 1 large cauliflower, parboiled into thick slices
• 2 large onions
• Heart of a stalk of celery
• Chicken and veal stock, ready to be served
• 1 glass of Madeira wine
• 2 beaten egg yolks
• Cream

1. Cut cauliflower into thick slices along with the onions and celery.
2. Fry these in hot vegetable shortening.
3. When done to a golden color, remove them from pan to drain.
4. Have ready a stewpan of chicken and veal stock, ready seasoned as for table. Place in slices of cauliflower, onions, and celery, and allow them to simmer until vegetables can be broken with 2 forks.
5. Add to this the Madeira wine.
6. Pull stewpan aside and stir in 2 beaten yolks of eggs and enough cream to make whole thickness of rich cream.
7. Let all simmer, but not boil.
8. Send to table with small dice-shaped pieces of toast.

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