Cauliflower with Parmesan Cheese. — (1) Take a Cauliflower
and break it into tufts ; wash these thoroughly, and put them
into salted water to boil, but not to cook too soft. When
they are done, strain them, and put each piece into warmed
butter first and then into grated Parmesan cheese, seasoned
with dry mustard✪ Cauliflower with Parmesan Cheese, salt, and pepper. Put the pieces neatly
together on a dish, pour over a little warmed butter, and put
the dish in the oven for five minutes to bake. When done,
serve at once.
(2) Boil the Cauliflowers, mask the top with Mchamel
sauce, and grate Parmesan cheese over. Melt a small
quantity of fresh butter, of which pour a little here and
there. Then strew the Cauliflowers over with breadcrumbs
and more grated cheese, and colour with the salamander.
Wipe the border of the dish, mix a little Parmesan cheese
with some veloute sauce and a little fresh butter, warm
the sauce, season it well, and pour it gently round the
Cauliflower. If it should happen that you have neither
bechamel nor any other sauce ready, a little melted butter
(butter sauce) with some glaze in it will answer the same
purpose.
(3) Trim off the discoloured outside leaves of the Cauliflowers,
wash them in plenty of water and clean them thoroughly.
Place a saucepan of water over the fire with a lump of salt, and
when it boils put in the Cauliflowers, dredge a small quantity
of flour over them, and boil until cooked. Mix about 2oz. of
2 Or
For details respectina Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
322
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cauliflowers — continued.
grated Parmesan cheese in about ^ pint of white sauce, and stir
it over the fire until hot. When cooked, drain the Cauliflowers,
put them on a dish that will stand the heat of the oven and can
be served at table, pour the white sauce over them, strew
finely-grated breadcrumbs over, and baste them with 1 or 2
table-spoonfuls of warmed butter. Put the Cauliflowers into
a brisk oven until browned on the top, or brown them under a
salamander. Serve hot.
Cauliflower Salad. — (1) Boil one large Cauliflower for half-
an-hour in 2qts. of water to which 1 table-spoonful of salt
has been added ; then take it out to drain, and when cold
divide into small branches. Arrange these in the centre of
a dish, and garnish with a border of strips of pickled beet.
Pour cream dressing, or a breakfast-cupful of mayonnaise
dressing, over the Cauliflower, and arrange a star of the
pickled beet in the centre (see Pig. 389). Serve as soon as
possible after preparing.
(2) Take a medium-sized head of cooked Cauliflower, pare
off the root, and detach the Cauliflower into equal-sized
flowerets ; place these in a salad-bowl, season with 1 pinch
of salt and i pinch of pepper, and sprinkle over 1 pinch
of chopped parsley ; add 3 table-spoonfuls of vinegar, 2 of
oil✪ Cauliflower Salad, mix all well together with a wooden spoon, and serve.
Page 197 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cauliflower with Parmesan Cheese. — (1) Take a Cauliflower and break it into tufts ; wash these thoroughly, and put them into salted water to boil, but not to cook too soft. When they are done, strain them, and put each piece into warmed butter first and then into grated Parmesan cheese, seasoned with dry mustard, salt, and pepper. Put the pieces neatly together on a dish, pour over a little warmed butter, and put the dish in the oven for five minutes to bake. When done, serve at once.
(2) Boil the Cauliflowers, mask the top with Béchamel sauce, and grate Parmesan cheese over. Melt a small quantity of fresh butter, of which pour a little here and there. Then strew the Cauliflowers over with breadcrumbs and more grated cheese, and colour with the salamander. Wipe the border of the dish, mix a little Parmesan cheese with some veloute sauce and a little fresh butter, warm the sauce, season it well, and pour it gently round the Cauliflower. If it should happen that you have neither bechamel nor any other sauce ready, a little melted butter (butter sauce) with some glaze in it will answer the same purpose.
(3) Trim off the discoloured outside leaves of the Cauliflowers, wash them in plenty of water and clean them thoroughly. Place a saucepan of water over the fire with a lump of salt, and when it boils put in the Cauliflowers, dredge a small quantity of flour over them, and boil until cooked. Mix about 2oz. of
2 Or
For details respectina Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Cauliflowers — continued.
grated Parmesan cheese in about ^ pint of white sauce, and stir it over the fire until hot. When cooked, drain the Cauliflowers, put them on a dish that will stand the heat of the oven and can be served at table, pour the white sauce over them, strew finely-grated breadcrumbs over, and baste them with 1 or 2 table-spoonfuls of warmed butter. Put the Cauliflowers into a brisk oven until browned on the top, or brown them under a salamander. Serve hot.
Cauliflower Salad. — (1) Boil one large Cauliflower for halfan-hour in 2qts. of water to which 1 table-spoonful of salt has been added ; then take it out to drain, and when cold divide into small branches. Arrange these in the centre of
a dish, and garnish with a border of strips of pickled beet. Pour cream dressing, or a breakfast-cupful of mayonnaise dressing, over the Cauliflower, and arrange a star of the pickled beet in the centre (see Fig. 389). Serve as soon as possible after preparing.
(2) Take a medium-sized head of cooked Cauliflower, pare off the root, and detach the Cauliflower into equal-sized flowerets ; place these in a salad-bowl, season with 1 pinch of salt and i pinch of pepper, and sprinkle over 1 pinch of chopped parsley ; add 3 table-spoonfuls of vinegar, 2 of oil, mix all well together with a wooden spoon, and serve.
Records on this page
Cauliflower with Parmesan CheeseCauliflower Salad