Cauliflower au Gratin

Ingredients

• a cauliflower
• two ounces of grated Parmesan
• half an ounce of butter
• one ounce of flour
• a quarter of a pint of cold water
• a table-spoonful of cream
• a little salt
• a small pinch of cayenne

Method

1. 1

   Boil the cauliflower as directed.

2. 2

   Mix butter and flour in a stewpan, add cold water gradually, stirring until the sauce boils and thickens.

3. 3

   Add cream, salt, and cayenne, then stir in cheese.

4. 4

   Place cauliflower on a dish, cover with sauce, sprinkle remaining cheese, and brown before serving.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 133. The excerpt below is the record exactly as published.

Cauliflower au Gratin ; Sauce Blanche. — Boil a cauliflower in the usual way. To do this, sprinkle a little salt over it, pour cold water upon it to dislodge the insects, cut the ends of the stalks (the tops would be likely to dis¬ colour the vegetable), and remove any withered leaves there may be. Lay the cauliflower, head downwards, in salted water for an hour, wash it in two or three waters, and examine it carefully to be sure there are no insects in it. Have ready a large saucepan full of boiling water, throw a table-spoonful of salt into this, let it boil a minute, and skim it carefully. Unless this is done the cauliflower will be a bad colour. Put in the cauliflower head downwards, and if it should turn over in the water turn it back, and do not put the lid on the saucepan. Boil the vegetable gently till the centre of the flower is quite tender. It will take from fifteen to twenty-five minutes, according to the size. It will be necessary to turn it round A YEAR'S COOKERY. 165 and try it when it has been boiling a certain length of time, as this is the only Avay of determining whether or not it is done enough. If it is left till the stalks are tender the flower may be boiled too much. Take it up with a slice, and it is ready to serve. Melted butter in a tureen may be sent to table with it ; or when it is wanted very good, a little Sauce Blanche may be laid over it by table-spoonfuls to com¬ pletely cover the flower. This is made as follows : — Melt an ounce of butter in a small stewpan, stir in three-quarters of an ounce of flour, and beat the mixture over the fire with the back of a wooden spoon till it is quite smooth and well cooked. The sauce will not oil if the flour and butter be well cooked together. Add gradually half a pint of cold water, and keep stirring till the sauce is smooth. Stir in a pinch of salt and the yolk of an egg, and the sauce is ready. For Cauliflower au Gratin , boil the cauliflower as above directed. Have ready two ounces of grated Parmesan. Mix in a stewpan half an ounce of butter and one ounce of flour ; add gradually a quarter of a pint of cold water, and keep stirring till the sauce boils and thickens. Add a table-spoonful of cream, a little salt, and a small pinch of cayenue

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