Be very particular in cleaning them, choose them rather small, thick and firm, put them for one hour in salt and water, then rinse them well in water, that all the dirt may be removed from the interior; have a pan of boiling water, in which you have placed two ounces of salt and one of butter, drain and use where indicated; but if for second course, place them on a dish in the form of a dome, and cover over with some sauce as for vegetable marrow or plain melted butter, or Soubise sauce if preferred plain; serve it very hot, having drained it.

647. The Same Gratine With Cheese

Put into a stewpan ten spoonfuls of white sauce, No. 130, with a little chopped onions, which boil for a few minutes, add to it a quarter of a pound of grated Parmesan, or any mild English cheese; when boiling, add the yolk of one egg, and a little cayenne, mix quick, lay a little on a dish, put two or three heads of cauliflower or broccoli on it, pour the remainder of sauce over, and a little bread-crumbs and grated cheese; put in oven half an hour, give it a nice yellow color, and serve; if no white sauce, use melted butter, but do not boil it so long, or it will eat rather greasy.