Cauliflower Soup

2 tablespoons Parmesan cheese
1 medium cauliflower
boiling water
salt
6 tablespoons butter
4 tablespoons flour
2½ quarts stock/bouillon
1 cup cauliflower water
3 egg yolks -- beaten
1 tablespoon cold water
¼ teaspoon white pepper
Cook cauliflower covered with salted boiling water until tender,
not too soft. Drain; save cooking water. Separate into flowerettes and keep for tureen.

Stir well flour and butter together in soup kettle.
Add liquids and boil 3-5 minutes. Add egg nad water.
Pour over cauliflower in tureen. Add pepper and cheese.