Cauliflower au Gratin

Ingredients

• two cauliflowers
• one ounce of butter
• one ounce of flour
• one pint of water or white stock
• one ounce and a half of parmesan cheese
• one ounce and a half of Gruyère cheese
• a tablespoonful of raspings
• an ounce of melted fresh butter

Method

1. 1

   Boil cauliflowers, make a sauce with butter, flour, and stock.

2. 2

   Layer cauliflower, cheese, and sauce in a dish, top with cheese and raspings, baste with melted butter, and bake until brown.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 161. The excerpt below is the record exactly as published.

CAULIFLOWER AU GRATIN. Boil two cauliflowers as in No. 731. Meanwhile put one ounce of butter and one ounce of flour in a stewpan, stir over the fire for three minutes, then add one pint of water or white stock; season with salt and pepper; boil for ten minutes, stirring the while, then draw by the side of the fire. When the cauliflowers are done and drained, cut them in pieces. Grate one ounce and a half each of parmesan and Gruy^re cheese and mix it well together; put a layer of cauliflower at the bottom of a gratin-dish, then a layer with one-third of the grated cheese and a layer of sauce; pile up the remaining cauliflower on the top; cover with another third of cheese and the sauce, sprinkle the third part of the cheese over the sauce, and add a 360 PRACTICAL HOUSEHOLD COOKERY. tablespoonful of raspings. Baste with an ounoe of melted fresh butter

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