|Cauliflower head||2 Pound (Large Sized)|
|Boiling water||1 Cup (16 tbs)|
|Heavy cream||2 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Lemon juice||2 1⁄2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Wash cauliflower thoroughly.
Cut into flowerets.
Cook, covered, in 1 inch lightly salted boiling water until tender—about 10 minutes.
Drain well; keep warm.
Meanwhile, in top of double boiler, beat egg yolks with cream until thickened and light colored.
Beat in 1/2 teaspoon salt, the sugar, monosodium glutamate, and 1/4 teaspoon paprika.
Place over hot, not boiling, water.
With wire whisk, gradually beat in lemon juice; cook, beating constantly, until mixture is consistency of heavy cream.
Remove from heat, but leave over hot water.
Add butter, 1/2 teaspoon at a time, beating after each addition until butter is melted.
Remove from hot water.
Beat egg whites just until soft peaks form when beater is slowly raised.
Fold into lemon mixture.
Mound cauliflowerets in heated serving dish.
Top with sauce, and sprinkle with paprika.
Makes 6 servings.