Cauliflower au Gratin

Ingredients

• 1 cauliflower
• 1 oz. of butter
• 1 oz. of flour
• a teacupful of milk
• 2 ozs. of grated Parmesan
• cayenne to taste
• salt to taste

Method

1. 1

   Boil a nice cauliflower till tender, drain well, and put it on the dish you intend to serve it on.

2. 2

   Make a sauce with one ounce of butter, one ounce of flour, a teacupful of milk, two ounces grated cheese; melt the butter, mix in the flour, add the milk and boil; sprinkle in the cheese, cayenne and salt to taste, pour over the cauliflower, adding a little cheese on the top, and put into the oven to brown.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 7. The excerpt below is the record exactly as published.

oz. I of flour ; J pint of cream ; a few sprigs of parsley. ty Pick the meat from a fresh lobster, mince it finely 1 and put it into a saucej)an with half a teaspoonful of 1 salt, the same quantity of pepper, a little nutmeg, j two teaspoonfuls of vinegar and one of sherry, j When quite hot, add two ounces of butter lightly | rolled in flour, and a quarter of a pint of cream; | I SAVOURIES AND SWEETS. !■ ner gently for ten minutes, stirring all the time, when thoroughly heated put the mixture into /shell of the lobster, place it on a napkin, and naish it with parsley. ' Cauliflower au Gratin. iPR Six Persons. — 1 cauliflower ; 1 oz. of butter ; 1 oz. /our ; a teacupful of milk : 2 ozs. of grated Parmesan ; pane and salt to taste. ' oil a nice cauliflower till tender, drain well, and [11 put it on the dish you intend to serve it on. ^ss it together so that the sauce goes over it and \ not sink into it. Take one ounce of butter, one ce of flour, a teacupful of milk, two ounces grated ese ; melt the butter, mix in the flour, add the i£ and boil; sprinkle in the cheese, cayenne and to taste, pour over the cauliflower, adding a 3 cheese on the top, and put into the oven to Ipivn. Oysters ^ Tlndienne. 03R Six Persons. — 1 doz. oysters ; 1 dessertspoonful of yy powder ; 1 dessertspoonful of flour ; 1 pint of cream ; ;;iion ; a slice of apple ; ^ teaspoonful of lemon juice ; 58. of rice. Vake one dozen oysters, one dessertspoonful of r;y powder, one dessertspoonful of flour, quarter 11 pint of cream, a little onion, a slice of apple, f:‘ a teaspoonful of lemon juice. Make the curry ece, add the oysters, and serve with rice round in. Rissotto 1 la Milanaise. ttiR Four Persons. — 2 ozs. of butter ; 1 onion ; a cupful i .ce ; a pinch of saffron ; ^ pint of stock ; a cupful of ' ed cheese ; salt and cayenne to taste

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