Cauliflower with White Sauce

Remove the green stalks, divide them, if large, into quarters; and with the point of a small knife pick out all the small leaves; wash the cauliflowers and boil them in hot water with a little mignionetto-popper, a pat of butter and some salt; when done, drain them upon a sieve; next, take a round-bottomed quart basin, and fill it with the cauliflowers, placing the flowerets next the sides, that the white only may be seen when dished up; pour some white sauce over them; garnish with neurons, and serve.