1 medium head cauliflower, cut
into tiny flowerets
1/4 c. butter
2/3 c. chopped onion
2 Tbsp. flour
2 c. chicken stock
1 c. milk
3/4 tsp. salt
Cook cauliflower in boiling, salted water. Drain;
reserve liquid. Melt butter in skillet; add onion and cook
until soft. Blend in flour; add chicken stock and cook,
stirring until mixture comes to a boil. Stir in 1 cup liquid
from drained cauliflower (add enough water to make 1 cup if
there is not enough). Add milk, salt and cauliflower. Heat to
boiling. When you add the milk, etc., you can also, if de-
sired, add 1/2 teaspoon Worcestershire sauce and 1 cup grated
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