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Cauliflower au Gratin
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 321. The excerpt below is the record exactly as published.
n teaspoonful salt, 1 even teaspoon- ful pepper, and 1 fine-chopped onion, cover with boiling water, and boil tOl done, which will take V/f hour. At the same time place 1 pound large chestnuts over the fire, cook 20 minutes ; drain, and remove the skin ; return the chestnuts in a saucepan to the fire, cover with white bouillon or broth, add 1 teaspoonful sugar, and 4S0 VEGETABLES. boil till tender ; then drain, add 1 ounce batter, and toss for a teyi minutes over the fire. Arrange the kale on a hot dish, around it lay the chestnuts, and around the chestnuts a border of small fried German potatoes. Spinach k la GrSme. — Gut off the stalks from V, peck of spinach, trim it neatly, and wash it 4 times in plenty of cold water ; place in a saucepan, cover with boiling water, add Yt tablespoonful salt ; if very young boil it 10 minutes, if old 15 minutes. Remove, drain, and press out all the water, then chop it very fine. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add y, pint cream or milk, y, even teaspoonf ul salt, ^4, teaspoonfnl white pepper, cook a few minutes; add the spinach, stir for a few minutes ; dress on a hot dish, and garnish with 6 poached eggs or 3 hard-boiled eggs cut into quarters. Spinach i, l'Am6ricaine. — Prepare and wash y^ peck of spinach as in foregoing recipe ; place it over the fire in a saucepan, cover with boiling water, add y^ tablespoonful salt, boil 15 minutes ; then drain well in a colander, cut through it several times with a knife, place it in a hot covered dish, put 1 ounce butter in small pieces over the top ; cover, and set the dish for a few minutes in front of oven ; garnish with 3 hard-boiled eggs cut into quarters, and serve with vinegar. Spinach h, I'Espagnole. — Glean and cook y^ peck spinach the same as spinach & la crSme ; chop it fine. Melt 2 ounces butter in a saucepan, add the spinach, y^ cupful seedless raisins, and y^ cup- ful fine-chopped almonds ; season with % even teaspoonful pepper and salt to taste ; serve on a hot dish, with 6 bread crofitons. Spinach h I'Allemande. — Glean and boil Ys peck spinach the same as spinach & la cr^me ; drain, and chop it fine. Melt 1 table- spoonful nice fat in a saucepan, add 1 fine-chopped onion, cook 5 minutes without browning ; add 1 tablespoonful fiour, stir 2 min- utes ; add ly^ cup of soup stock, cook 3 minutes ; add the spinach, cook, and stir for a few minutes over the fire ; taste ; if necessary, VEGBTABLEa 481 add more salt. Serve on a hot dish, garnish with hard-boiled eggs cat into quarters, or poached eggs. Bed Cabbage cooked with Apples.— Place a saucepan with 173 heaping tablespoonful lard over the fire, add 2 quarts fine* shredded red cabbage, cook, and stir 5 minutes over the fire ; add IY2 pint of boiling water, 2 onions with 3 cloves stuck into each, 1 tablespoonful salt, 74 tablespoonful pepper, 2 tablespoonfuls sugar, Y4 pound dried apples previously soaked 7s ^^^^ ^^ ^^^^ water; cover, and cook slowly l7s hour ; then add 7s cup of white vinegar, boil 10 minutes longer, and serve. Bed Cabbage & I'AUemande. — Two and a half quarts of fine- shredded red cabbage, 17s ^^^^ tablespoonful salt, 1 even table- spoonful pepper, 1 cup boiling water, 1 glass of apple jelly, 2 large onions with 3 cloves stuck in each one, 2 cupfuls red wine, 7s ^^P vinegar, 1 cup pure lard. Place a large saucepan with the lard over the fire, add the cabbage, stir until well mixed ; add 1 cup boiling water, the salt, pepper, and onions, cook 15 minutes ; then add the wine and jelly, cover, and let it cook gently ; when tender, add 7s cup vinegar, cook 10 minutes longer, and serve. Cauliflower & PAllemande. — Separate the roses of a nice head of cauliflower ; wash in cold water, and place the roses in a saucepan ; cover with boiling water, and boil till tender ; then add 7s tablespoonful salt, and draw the saucepan to the side of stove to keep hot until the following sauce is made : Mix in a saucepan 1 heaping tablespoonful flour with 7s cupful cold water, add the yolks of 2 eggs; when well mixed add slowly, stirring constantly, l7s cupful of the cauliflower water and 1 tablespoonful butter ; stir the sauce over the fire till nearly boiling, then remove instantly, add 2 tablespoonfuls sweet cream or 1 tablespoonful unsweetened con- densed milk. Put the cauliflower in a dish, and pour the sauce over it. The cauliflower may be boiled whole without separating the roses. 482 VEGETABLES. Cauliflower an Gratin.— Glean a large head of caaliflower and wash it well in cold water ; place it in a saucepan, cover with boiling water, add Y^ tablespoonf ul salt, boil 15 minutes ; then re- move the cauliflower from the saucepan and separate the roses. Melt 2 ounces butter in a saucepan, add 2 heaping tablespoonf uls flour, stir and cook 2 minutes ; add Y^ pint of chicken broth and 1 pint of hot milk, 1 teaspoonf ul salt, Ys teaspoonful nutmeg, and a small bouquet, cook 6 minutes ; remove the bouquet ; mix the yolks of 3 eggs with 1 gill of cream, add it to the sauce ; remove from fire ; pour a few spoonfuls of the sauce in a dish, put the cauliflower on top of the sauce with the stems downward, then pour the remain- ing sauce over the cauliflower ; sprinkle over 4 tablespoonf uls grated Parmesan cheese or American cheese, 1 tablespoonf ul grated bread crumb
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