Cauliflowers with Parmesan Cheese

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

for the cauliflowers

two or three fine white cauliflowers ↝ Cauliflower, raw [Vegetables and Vegetable Products]

for the sauce and topping

good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
finest bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (13)

Prepare the cauliflowers: remove green leaves and cut stalks closely so they stand upright.
Boil the cauliflowers until tender but not falling apart.
Drain the cauliflowers well.
Arrange the cauliflowers in a serving dish to look like a single head.
Pour a little white sauce evenly over the tops of the cauliflowers.
Strew grated Parmesan cheese over the white sauce.
Drizzle a little clarified butter over the cheese.
Add another layer of grated Parmesan cheese.
Cover the entire dish with the finest bread-crumbs.
Moisten the bread-crumbs with more clarified butter.
Brown the bread-crumbs using a salamander or by placing the dish in the oven until colored.
Pour white sauce around the base of the cauliflowers.
Serve immediately while very hot.

Original Text

CAULIFLOWERS WITH PARMESAN CHEESE.

Take all the green leaves from two or three fine white cauliflowers, and cut the stalks off very closely, so that they will stand upright in the dish in which they are served; boil them tolerably tender, but not sufficiently so as to hazard their breaking; drain them well, and dish them, so as to give the whole the appearance of one cauliflower; pour a little good white sauce equally over the tops, and on this strew grated Parmesan cheese, drop over it a little clarified butter, add another layer of cheese, and cover the whole with the finest bread-crumbs; moisten these with more clarified butter, and brown them 326with a salamander, or set the dish into the oven, to give them colour; pour white sauce round the cauliflowers, and send them very hot to table.

Notes

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