Here is another dish which can also be made to look quite attractive, either carefully arranged on a silver dish or on a glass one.
1 young and fresh cauliflower, the yolks of 2 eggs, 3 tablespoons of salad oil, 1 1/2 of wine vinegar, 1 teaspoonful of mustard powder, the same of salt and pepper.
Divide the cauliflower in neat little clusters by cutting with a sharp knife or with a pair of scissors. Wash these and place them in a saucepan of boiling salted water. If the cauliflower is very young, it may take only a few minutes, as great care must be taken not to overboil the clusters. On no account should they be boiled soft, so that they break. They should be tender but quite firm. Drain them thoroughly on a colander, place them in a dish and pour the following dressing over them: put the yolks of 2 eggs in a basin, with the mustard, salt and pepper. Mix well, and add the oil gradually, as in making mayonnaise, stirring continuously with a wooden spoon. Finally add the vinegar, also very gradually.