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Cut the leaves and heavy stems from the cauliflower and break into flowerets. Cook in boiling salted water for 8 to 10 minutes. Drain, cool and carefully sprinkle with lemon juice, this will keep the cauliflower white! While the cauliflower is cooking, beat the eggs with mace and Parmesan cheese and divide among individual bowls. Have each of your guest spear flowerets, cover with egg batter and fry in hot fat until crisp.
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