Cauliflower au Gratin

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Remove all the stump of a young cauliflower and boil for fifteen minutes in a large saucepan with a pinch of salt and a small pinch of soda.
  2. When cooked, turn it into a cullender and break it into small pieces (not too small) on a flat pie-dish.
  3. Take one and a half tablespoonfuls of butter.
  4. Have ready half a pint of milk boiling.
  5. Turn the boiling milk into the paste and stir well till quite smooth.
  6. Put it back in the saucepan and bring to a boil.
  7. Stir four good tablespoonfuls of grated Gruyère cheese into the sauce and turn it over the cauliflower in the dish.
  8. Dust a little more cheese over it and stand the dish in a quick oven for ten minutes to brown.
  9. The browning can also be done with a Salamander.
Original Text
Cauliflower au Gratin Remove all the stump of a young cauliflower and boil for fifteen minutes in a large saucepan with a pinch of salt and a small pinch of soda. When cooked, turn it into a cullender and break it into small pieces (not too small) on a flat pie-dish. Take one[Pg 49] and a half tablespoonfuls of butter. Have ready half a pint of milk boiling. Turn the boiling milk into the paste and stir well till quite smooth. Put it back in the saucepan and bring to a boil. Stir four good tablespoonfuls of grated Gruyère cheese into the sauce and turn it over the cauliflower in the dish. Dust a little more cheese over it and stand the dish in a quick oven for ten minutes to brown. The browning can also be done with a Salamander.
Notes
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