Choufleur Gratiné au Fromage

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

3oz. or 4oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
freshly grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a little coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a boiled cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
fresh bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

alternative

white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (6)

Melt 3oz. or 4oz. of fresh butter, and stir into it some freshly grated Parmesan cheese and a little coralline pepper.
Have ready a boiled cauliflower (one left over from the previous night will do nicely), and cover it with half the oiled butter.
Strew it thickly with grated cheese and fresh bread-crumbs, moisten with some of the oiled butter.
Add another layer of the cheese and bread-crumbs, pour the rest of the oiled butter over it.
Brown with a red hot salamander or shovel, and serve very hot.
If preferred, use white sauce instead of the oiled butter.

Original Text · last edited 4 days ago

Choufleur Gratiné au Fromage.—Melt 3oz. or 4oz. of fresh butter, and stir into it some freshly grated Parmesan cheese and a little coralline pepper. Have ready a boiled cauliflower (one left over from the previous night will do nicely), and cover it with half the oiled butter ; now strew it thickly with grated cheese and fresh bread-crumbs, moisten with some of the oiled butter ; then another layer of the cheese and bread-crumbs, pour the rest of the oiled butter over it, and brown with a red hot salamander or shovel, and serve very hot. If preferred, use white sauce instead of the oiled butter.

Notes

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