2 small cauliflowers
1 ounce of ground rice [ cr�me de riz ]
1 gill of cream
1 1 / 2 pints of white stock
2 ounces of crushed tapioca
1 / 2 an ounce of castor sugar, nutmeg
1 pint of milk
salt and pepper
Wash and trim the cauliflowers, cook them in salted water till tender, drain [ keep the water ].
Rub the flower through a fine sieve.
Bring the water in which the cauliflower has been cooked to the boil.
Stir in the crushed tapioca, and simmer for about 20 minutes.
Mix the cr�me de riz or ground rice with a little cold milk, boil up the remainder of the milk with the stock.
Stir in the ground rice and cook for a few minutes, stirring all the while.
Add the cauliflower water, season with salt, pepper and grated nutmeg to taste.
Bring it to the boil, put in the cream an stir a little longer, but do not let it boil again
The puree is now ready for serving.
Cooking time about 1 hour.
Sufficient for 6 persons
