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6 c. liquid (chicken broth,
meat stock or milk)
1/2 c. butter
1/2 c. flour
2 egg yolks
salt and pepper to taste

Remove leaves from cauliflower. Boil in salted water
(about 20 minutes). Cut in flowerets. Add stock or milk (6
cups). Melt butter in pan and blend in flour. Stir in liquid
slowly and heat to boiling. Before serving, stir in slightly
beaten egg yolks. Do not boil soup after eggs have been added.
Serve hot and garnish each plate with flowerets of the cauli-
flower. Yields 6 servings.

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