Small fennel heads have a finer taste. Boil 6 1/3 pints of salted water in which you have dissolved 2 tablespoons of flour. Blanch the whole fennel heads for 20-25 minutes. As soon as a trussing needle can go through them, take out, freshen with cold water, cut into quarters, wipe dry. Melt the butter or the goose fat over a low heat then sautÄ and cook the fennel heads. Pepper lightly. Stir from time to time. Do not allow to brown. Cover when finished. Serve on its own or sprinkled with chopped mixed herbs.
