Cauliflower soufflé.—Cut up a nice cooked cauliflower
into neat sprays, and put a layer of these in a well-
buttered soufflé dish, covering this again with a layer
of sliced raw tomato, and repeat these layers till the
cauliflower is used up; then cover it with a soufflé
mixture, dust the top with some browned bread-
crumbs, and some tiny morsels of butter, and bake
in a moderate oven for thirty minutes. For the
soufflé mixture, stir together over the fire 2 oz. butter
and 1 oz. fine flour, moistening this with the yolks
of two small eggs, and a short half pint of milk,
season with a dust of coralline pepper and a pinch of
salt, and when it boils stir in 3 oz. of grated Parmesan
cheese, and at the last the whites of three eggs pre-
viously whipped to a stiff froth with a pinch of salt.
Cold cooked cauliflower can of course be warmed