Sunday, 14 June 2020

THREE POINTS ON CHOU-FLEUR A’LA CRÈME




1.    Cut cauliflower into bunches
2.    Remove the small leaves which are attached and cook in boiling salted water
3.    Thoroughly drain and set in a pyrex dish. Cover with cream sauce and serve immediately.

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A TRIBUTE IN WORDS - BOOK LAUNCH OF "M.S.SWAMINATHAN: THE MAN WHO FED INDIA" IN CHENNAI

       There was a quiet sense of pride in the air at Taj Connemara (Taj Mews), Chennai, as writers, academicians, scientists, and adm...