Boiled cauliflower covered with a sauce of cream and egg yolk, whisked to a boil and flavoured with lemon juice and salt. From Erken's Big Cookbook (1949), p. 806.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 806 (falt i det fri)
The recipe is in the chapter on invalid cookery. The book gives the nutritional content: 10.4 g protein, 25.5 g fat, 10.8 g carbohydrate and 323 calories.
Boil the cauliflower
Boil the cauliflower tender in lightly salted water and drain it.
Make the sauce
Whisk the cream and egg yolk together. Bring the mixture to a boil while whisking vigorously.
Season
Add lemon juice, salt and butter. Pour the sauce over the boiled cauliflower.
Quantities are unchanged. The egg yolk is in the text but not in the ingredient list. The butter is not used in the text; it is taken as an addition to the sauce. The recipe is counted as one serving.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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