CookEat Recipe

Cream of Cauliflower

Name: Cream of Cauliflower
Ingredients: 1360 Gramme Veal bone — No701 white broth: Fresh veal bones, printed three lb; source unit: gramme; 18900 Millilitre Water — No701 white broth: Cold water, printed five US gallons; source unit: millilitre; 4 Carrot — No701 white broth: Medium carrots, peeled whole; 2 Turnip — No701 white broth: Small turnips, peeled whole; 2 Onion — No701 white broth: Onions, peeled whole; 1 Parsley root — No701 white broth: Parsley root; 3 Leek — No701 white broth: Leeks; 2 Stalk Celery stalk — No701 white broth: Celery stalks; 1 Cauliflower — Large white cauliflower head; 3 Quart Water — Water for cauliflower blanch, separate; source unit: quart; 1 Ounce Butter — Butter for cauliflower sauté; source unit: ounce; 3 Pint Water — Water for main soup after broth addition; source unit: pint; 2 Branch Parsley — Parsley branches; 1 Branch Chervil — Chervil branch; 1 Onion — Onion; 2 Clove — Whole cloves to stud onion; 1 Leaf Bay leaf — Bay leaf; 1 Tablespoon Salt — Salt, level; source unit: tablespoon; 2 Saltspoon (source measure) Cayenne pepper — Cayenne pepper; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Grated nutmeg; source unit: saltspoon; 1 Ounce Butter — Butter for roux; source unit: ounce; 2.5 Ounce Flour — Flour for roux; source unit: ounce; 0.5 Pint Milk — Milk for soup; source unit: pint; 0.5 Pint Cream — Cream for soup; source unit: pint; 2 Pasteurized egg yolk — TWO commercially pasteurized yolk equivalents suitable for this heated liaison; separate from all dairy allocations.; 3 Tablespoon Cream — Additional cream to dilute yolks; source unit: tablespoon; 0.5 Ounce Butter — Final butter with liaison; source unit: ounce; Crouton — Commercial plain bread croutons, quantity unspecified, on a SEPARATE plate; no new No 23/90 recipe or invented count.

Creamed cauliflower soup made with white broth, milk, cream and egg-yolk liaison, strained twice and served with separate croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1259. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare and measure finished No701 from embedded full stock method, with optional meat scraps not mandatory. Keep blanch water separate; cool/reheat stock safely. Use identified egg-yolk product or verify safe egg-containing soup 74°C; printed two-minute nonboiling liaison is not proof. Keep croutons separate. Limites : Cauliflower mass, finished stock recovery, pulp lost at sieve/cloth, actual sauce consistency and final soup yield are unmeasured. Crouton amount is unprinted; no additional crouton-parent formula is implied.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1360 Gramme approximately 3 poundsVeal boneNo701 white broth: Fresh veal bones, printed three lb; source unit: gramme
18900 Millilitre approximately 639 US fluid ouncesWaterNo701 white broth: Cold water, printed five US gallons; source unit: millilitre
4 CarrotNo701 white broth: Medium carrots, peeled whole
2 TurnipNo701 white broth: Small turnips, peeled whole
2 OnionNo701 white broth: Onions, peeled whole
1 Parsley rootNo701 white broth: Parsley root
3 LeekNo701 white broth: Leeks
2 Stalk Celery stalkNo701 white broth: Celery stalks
1 CauliflowerLarge white cauliflower head
3 Quart WaterWater for cauliflower blanch, separate; source unit: quart
1 Ounce ButterButter for cauliflower sauté; source unit: ounce
3 Pint WaterWater for main soup after broth addition; source unit: pint
2 Branch ParsleyParsley branches
1 Branch ChervilChervil branch
1 OnionOnion
2 CloveWhole cloves to stud onion
1 Leaf Bay leafBay leaf
1 Tablespoon SaltSalt, level; source unit: tablespoon
2 Saltspoon (source measure) Cayenne pepperCayenne pepper; source unit: saltspoon
1 Saltspoon (source measure) NutmegGrated nutmeg; source unit: saltspoon
1 Ounce ButterButter for roux; source unit: ounce
2.5 Ounce FlourFlour for roux; source unit: ounce
0.5 Pint MilkMilk for soup; source unit: pint
0.5 Pint CreamCream for soup; source unit: pint
2 Pasteurized egg yolkTWO commercially pasteurized yolk equivalents suitable for this heated liaison; separate from all dairy allocations.
3 Tablespoon CreamAdditional cream to dilute yolks; source unit: tablespoon
0.5 Ounce ButterFinal butter with liaison; source unit: ounce
CroutonCommercial plain bread croutons, quantity unspecified, on a SEPARATE plate; no new No 23/90 recipe or invented count.

Method

Steps

Step 1
Prepare No 701 from embedded veal bones, five gallons water and vegetables: boil and skim, add roots, cover/simmer four hours, cloth-strain, cool promptly and measure actual output. Optional meat scraps are omitted in this selected version. Reserve ONE QUART of FINISHED stock; do not infer finished yield from starting five gallons.
Step 2
Remove green leaves of large cauliflower, blanch whole head ten minutes in separate THREE quarts boiling water, drain, cut small. Cook pieces in ONE oz butter five minutes. Add measured one quart No 701 and separate THREE pints water, parsley, chervil, onion studded with two cloves, bay, level tbsp salt, cayenne and nutmeg; gently boil one hour.
Step 3
Make roux separately from second ONE oz butter and 2.5 oz flour, heat two minutes. Strain cauliflower cooking BROTH onto roux; pound cauliflower solids fine and return to soup. Mix and boil fifteen minutes. Add HALF pint EACH milk and cream, boil five minutes.
Step 4
Dilute TWO pasteurized yolk equivalents with the SEPARATE THREE tablespoons cream. Temper into the hot soup with the final HALF ounce butter and stir gently while heating for the TWO-minute source guide. Strain through a sieve, then clean cheesecloth into the tureen. Serve commercial plain bread croutons on a separate plate; their amount is unprinted.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Step 4

Cooked it? Rate it.

Share this recipe