Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue, truffles, mushrooms, parsley, Espagnole, eggs.

Break up a cauliflower into separate little bunches, blanch them, and put them in butter, and a quarter pint of reduced stock. Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter. With this mask the pieces of cauliflower, egg and breadcrumb them, fry like croquettes, and serve with a good Espagnole sauce (No. 1).