Soufflé of Cauliflower à la Baronne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a nice cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
raw sliced tomatoes ↝ Tomatoes, raw [Tomatoes]
a few browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a few pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a soufflé mixture prepared as below ↝ Vegetable mixture, dried [Not included in a food category]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (11)

Trim a nice cauliflower, put it to blanch, then rinse it and put it into boiling water with a little salt, and let it cook till tender.
Take up again, drain and cut it in neat pieces.
Place the cauliflower pieces in a buttered soufflé dish with alternate layers of raw sliced tomatoes.
Season with a very little salt and white pepper.
Fill up the dish with a soufflé mixture prepared as below.
Sprinkle over with a few browned breadcrumbs.
Place a few pieces of butter here and there on the top.
Bake in a moderate oven for thirty minutes.
Dish upon a paper with a napkin round.
Sprinkle it with a little chopped parsley.
Serve for second course or luncheon.

Original Text

Soufflé of Cauliflower à la Baronne.
(Chou-fleur en Soufflé à la Baronne.)

Trim a nice cauliflower, put it to blanch, then rinse it and put it into boiling water with a little salt, and let it cook till tender; take up again, drain and cut it in neat pieces and place them in a buttered soufflé dish with alternate layers of raw sliced tomatoes; season with a very little salt and white pepper and fill up the dish with a soufflé mixture prepared as below, and sprinkle over with a few browned breadcrumbs; place a few pieces of butter here and there on the top, and bake in a moderate oven for thirty minutes, dish upon a paper with a napkin round, sprinkle it with a little chopped parsley, and serve for second course or luncheon.

Notes

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