CAULIFLOWER À GRATIN. [53]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

a nice head of cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
one spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
cold milk ↝ Milk, NFS [Milk, reduced fat]
a cupful of boiling milk ↝ Milk, NFS [Milk, reduced fat]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
three ounces of cheese ↝ Cheese, tilsit [Dairy and Egg Products]
little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Boil cauliflower for fifteen minutes.
Place the boiled cauliflower in a dish that will stand the fire.
Make a white sauce: moisten one spoonful of flour in cold milk, then stir it into a cupful of boiling milk.
Season the white sauce with pepper and salt.
Pour the white sauce over the cauliflower.
Grate three ounces of cheese.
Sprinkle the grated cheese over the cauliflower and sauce.
Place little pieces of butter on top.
Cook until it has a light-brown color.

Original Text

CAULIFLOWER À GRATIN.

Take a nice head of cauliflower, boil for fifteen minutes, place in a dish that will stand the fire, and pour over it a white sauce made of one spoonful of flour moistened in cold milk, and stirred into a cupful of boiling milk, pepper and salt. Pour over the cauliflower. Grate three ounces of cheese. On the top place little pieces of butter, and cook a light-brown colour.

[53]

Notes

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