1 lg. cauliflower
1/4 c. butter
2 tbsp. onion, chopped
3 celery ribs, minced
1/4 c. flour
4 c. veal or chicken stock
Reserved cauliflower water
2 c. scalded rich milk or cream
A grating of nutmeg
Salt and Paprika
Grated cheese

Prepare cauliflower, drain it reserving the water and about 1/3 of the florets. Put the remainder through a food mill, blender or sieve. Melt butter. Saute onion and celery in butter until tender. Stir in flour. Stir in veal or chicken stock and reserved cauliflower water slowly and bring to the boiling point.

Add the strained cauliflower and milk or cream. Add the florets and nutmeg, salt, and paprika. Garnish with the grated cheese.