Directions
1.
Peel and quarter the potatoes. Cover with water and boil until tender approx 20 minutes. Wash and separate cauliflower into floweretts. Cook cauliflower until just tender. Make white sauce by melting butter and adding flour - cooking just for a minute and then whisk in the milk slowly. After thickened whisk in the egg yolk. Drain the potatoes and cauliflower. Add cauliflower to white sauce and serve over the potatoes.
New-York Restaurants
