1. Clean and discard the leaves from the cauliflower.
2. Separate the cauliflower into flowers.
3. Cook for 10 minutes in boiling water.
4. Drain and set aside.
5. Melt the butter then add the flour and cook until browned.
6. Add the chicken stock slowly.
7. Stir together until the mixture is thick and smooth.
8. Add the steamed cauliflower.
9. Simmer until the vegetables are soft enough to mash.
10. Puree in a blender.
11. Season with salt and pepper.
12. Return to pan and to a boil.
13. Combine the cream and egg yolks; blend slowly stirring constantly into hot mixture. |
