- Cauliflower - 1 Piece
- Eggs - 2 pieces
- Flour - 3 Art. spoons
- Butter - 3 items. spoons
- Salt - - To taste
Prepare all the ingredients. We divide the cauliflower into inflorescences and place in salted water for 20 minutes. We do not need to put on fire - we soak, and not cook. Then drain the water, wash cauliflower under running water, fill the pan again and now put it on the fire. Bring to a boil over moderate heat, salt to taste. We cook cauliflower until soft, but not until it is ready - it's about 10-15 minutes. Then we drain the water from the cauliflower, but the glass of water in which the vegetable was cooked is preserved - it will still come in handy. In a saucepan, melt the butter. Add the flour and mix it quickly. As soon as the flour and oil come to grips - pour all this matter with a glass of water, in which cabbage was boiled, and bring to a boil. Boil the contents of the pan for about 5 minutes, then add the salt and cook until the desired density of the sauce. When the sauce for consistency will resemble fat cream, remove it from the heat, add about a tablespoon of butter. Stirring. Separate the proteins from the yolks, add the yolks to the sauce. Beat all together with a whisk. The resulting sauce water the cauliflower. Served as a side dish. Bon Appetit! :)
Servings: 4