Cauliflower an Gratin

Ingredients

• a cold one
• plentifully endue each separate sprig with butter
• grated Parmesan cheese
• a few brown crumbs
• a sauce in a stew-pan with cream
• pepper
• salt
• cayenne
• two yolks of eggs

Method

1. 1

   Divide the cauliflower, coat each sprig with butter, and rebuild.

2. 2

   Top with butter, sprinkle with Parmesan and brown crumbs.

3. 3

   Place in a baking dish, heat in the oven until golden.

4. 4

   For a richer version, make a sauce with cream, pepper, salt, cayenne, and cheese, pour over cauliflower, garnish with egg and breadcrumbs, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 193. The excerpt below is the record exactly as published.

Cauliflower an Gratin. To make a gratin of a cauliflower, you must take a cold one, carefully divide it, plentifully endue each separate sprig with butter ; build together again ; do the top with pieces of butter, plentifully sprinkle with grated Parmesan cheese and a few brown crumbs ; place in a baking-dish, heat in the oven, and brown of a rich golden hue with a salamander ; or if you have not got a salamander, let the oven do the browning. There is a cheap as well as a dear way of preparing this delicious dish. The expensive Avay is to make a sauce in a stew-pan with cream, pepper, salt, and cayenne, reducing it over a sharp fire till it begins to get thick, adding grated Parmesan mixed with half its weight of Gruyere cheese, and stirring in two yolks of eggs

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