Mild, creamy and wonderfully filling – This egg fricassee with cauliflower is a dish that gives a pleasant feeling on the first spoon. Hard -boiled eggs Meeting on delicate Cauliflower In a velvety sauce, the one with a good portion nutmeg and fine herbs are seasoned.
The Margarine and flour flour sweat Is extended with milk and the cooking water of the vegetables – a simple but effective basis that the dish holds together. Especially in times when meat was rare or undesirable, this dish was a popular alternative: nutritious, uncomplicated and pleasantly mild in taste.
Served with loose Rice or risottois created a full meal that doesn’t cost much, but for a long time – ideal for lunch that is cooked without much effort, but how self -made tastes.
Ingredients
- 4 eggs
- 350 g of cauliflower
- 40 g “Sonja” (GDR household margarine)
- 30 g wheat flour
- 1/4 liter milk
- 1 pinch of nutmeg
preparation
- The eggs are cooked hard.
- The cleaned and washed cauliflower is crushed into florets and do not cook it too soft in light salt water.
- From the “Sonja” (GDR household margarine) and the flour, a flour sweat is prepared, fill it up with milk and the cauliflower water and let the sauce boil well.
- With salt, nutmeg and fine herbs, you can taste it as you wish.
- The cooked eggs are quartered and mixed with the cauliflower under the sauce.
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(After: The television cookbook © VEB Fachbuchverlag Leipzig, 1964)
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