Cauliflower with Mustard sauce
1 medium sized head of cauliflower
1 cup of heavy cream
1/4 cup of sugar
2 tablespoons of dry mustard
2 teaspoons of cornstarch
1/2 teaspoon of salt
1 egg yolk, slightly beaten
1/4 cup of cider vinegar
For cauliflower: Remove leaves, cut off all the woody base and trim any blemishes from cauliflower. Rinse and cook the cauliflower 20 to 25 minutes, or until tender but still firm.
For mustard sauce: Meanwhile , set out cream. Scald in top of double boiler 3/4 cup of the cream. Sift together into a small saucepan , sugar, mustard, cornstarch and salt.
Add, stirring well, the remaining 1/4 cup of cream. Gradually add the scaled cream, stir constantly. Stirring gently and constantly, bring cornstarch mixture rapidly to boiling over direct heat and cook for 3 minutes.
Wash double boiler top to remove scum. Pour mixture into double boiler top and place over simmering water. Cover and cook 10 to 12 minutes, stirring occasionally. Remove cover and vigorously stir about 3 tablespoons of this hot mixture into egg yolk.
Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minutes. Stir slowly to keep mixture cooking evenly. Remove from heat. Add gradually, stirring in vinegar.
Drain the cauliflower and serve on platter. 4 servings
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