Cauliflower au Gratin

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Trim the cauliflower and blanch it.
  2. Put it to boil in boiling water till it is tender; then take up and drain.
  3. Butter the dish on which it is to be served and put on it about two tablespoonfuls of the sauce as below.
  4. Put the cauliflower on the sauce and then cover it over thickly with the sauce, and smooth it all over with a palette knife.
  5. Sprinkle it with browned breadcrumbs.
  6. Stand the dish in an ordinary baking tin containing about a pint of boiling water.
  7. Place in the oven for about fifteen or twenty minutes.
  8. When a nice golden colour take it from the oven and sprinkle over it a very little grated Parmesan cheese.
  9. Stand the dish on another with a napkin, and serve very hot as a second course or luncheon dish.
Original Text
Cauliflower au Gratin. (Chou-fleur au Gratin.) Trim the cauliflower and blanch it; put it to boil in boiling water till it is tender; then take up and drain. Butter the dish on which it is to be served and put on it about two tablespoonfuls of the sauce as below; put the cauliflower on the sauce and then cover it over thickly with the sauce, and smooth it all over with a palette knife; sprinkle it with browned breadcrumbs; stand the dish in an ordinary baking tin containing about a pint of boiling water; place in the oven for about fifteen or twenty minutes, and when a nice golden colour take it from the oven and sprinkle over it a very little grated Parmesan cheese. Stand the dish on another with a napkin, and serve very hot as a second course or luncheon dish.
Notes
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