CHOUX-FLEURS BOURGUIGNON CAULIFLOWER IN WINE SAUCE
3 tablespoons butter
1 tablespoon flour
1 teaspoon salt P teaspoon white pepper
1/2 cup dry white wine 1/2 cup heavy cream
1 medium cauliflower, cooked and drained
Melt the butter in a saucepan; stir in the flour, salt, and pepper. Add a mixture of the wine and cream, stirring steadily to the boiling point, then cook over low heat 5 minutes.
Place the cauliflower in a hot serving dish, and pour the sauce over it.
CELERY WITH CHAMPAGNE SAUCE
4 tablespoons butter 1/4 cup chopped onion
1 carrot, diced
1/4 pound ham, diced 1/4 pound tongue, diced
2 tablespoons chopped
1/2 teaspoon tarragon
1 bay leaf 1/4 cup champagne or dry
1/4 cup chicken broth
3 bunches celery parsley
Melt the butter in a saucepan; add the onion, carrot, ham, tongue, parsley, tarragon, bay leaf, champagne, and broth. Bring to a boil, cover, and cook over low heat 45 minutes.
Cut the leaves from the celery and remove the large outer stalks. Cut each bunch in half lengthwise. Add to the sauce; cover, and cook over low heat 15 minutes longer, or until the celery is tender. Taste for seasoning, and serve.