Cauliflower a l'Italienne

Ingredients

• 1 cooked cauliflower
• J pt. tomato sauce
• 2 table-sps. chopped mush-rooms
• 2table-sps. cooked tongue
• 1 table-sp. grated cheese
• 1 table-sp. bread-crumbs
• A small piece of butter

Method

1. 1

   Have ready 0.5 pint tomato sauce or puree and break the cauliflower into small pieces.

2. 2

   There should be a large breakfast-cupful.

3. 3

   Grease a fireproof dish and arrange in it the cauliflower and tomato sauce in layers, sprinkling them with the chopped mushrooms and tongue.

4. 4

   When all is in, coat the top with the bread-crumbs and cheese mixed, lay on some small pieces of butter and bake in a moderate oven until brown and crisp.

5. 5

   Serve at once in the dish in which it was cooked.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 221. The excerpt below is the record exactly as published.

Cauliflower a lTtalienne (Choufleur & lTtalienne) 1 cooked cauliflower. J pt. tomato sauce. 2 table-sp. chopped mush- rooms. 2table-sps. cooked tongue. 1 table-sp. grated cheese. 1 table-sp. bread-crumbs. A small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.