Cauliflower. No. 2. “Choufleur au Gratin.” (New Lodge.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Sauce
Instructions (5)
  1. Boil the cauliflower in the usual way and drain well.
  2. Meanwhile, grate some bread-crumbs, pass them through a sieve, put them on to cook with 2 or 3 little bits of butter, and stir till they are dry and gold-coloured, then dry them again on the sieve.
  3. To make the white sauce for them, take a little butter and melt it, then mix in it, over the fire, a dessertspoonful of flour, stir 3 minutes, add 1/4 pt. of milk, 1/4 pt. of cream, a dessertspoonful of grated Parmesan, and a little white pepper and salt.
  4. Put the cauliflower on a dish that can stand the heat of the oven.
  5. Mask the vegetable well first with the white sauce, and that again with the crumbs, and then heat through in the oven and serve.
Original Text
Cauliflower. No. 2. “Choufleur au Gratin.” (New Lodge.) Boil the cauliflower in the usual way and drain well. Mean-while grate some bread-crumbs, and pass through a sieve, put them on to cook with 2 or 3 little bits of butter, and stir till they are dry and gold-coloured, then dry them again on the sieve. For Sauce. To make the white sauce for them, take a little butter and melt it, then mix in it, over the fire, a dessertspoonful of flour, stir 3 minutes, add ¼ pt. of milk, ¼ pt. of cream, a dessertspoonful of grated Parmesan, and a little white pepper and salt. Put the cauliflower on a dish that can stand the heat of the oven. Mask the vegetable well first with the white sauce, and that again with the crumbs, and then heat through in the oven and serve.
Notes
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