Simmer a cauliflower till it is tender. Pour out the
liquor, and add to it a bit of butter, the size of a nut, rolled
in flour, a pinch of nutmeg, a tablespoonful of
Gruyère cheese and a little milk.
Bind the sauce with a little feculina flour. At the
moment of serving, pour the sauce over the cauliflower,
which you have placed upright on a dish. The nutmeg and the
cheese are indispensable to this dish.