Cauliflower au Gratin

Ingredients

• I Cttulirtower
• I oz. flour
• li ozs. grated cheese
• li ozs. butter
• i pint milk
• Salt
• pepper
• nutmeg

Method

1. 1

   Trim and wash the cauliflower, cook it till tender in slightly-salted water, drain it well and let cool.

2. 2

   Melt 1 oz. of butter in a small stew-pan, stir in the flour, cook a little, dilute with the milk, and let boil for ten minutes.

3. 3

   Season to taste, and add 1 oz. of grated cheese.

4. 4

   Press the cauliflower into shape.

5. 5

   Put a tablespoonful of the sauce on the dish intended for serving, place the cauliflower on this, pour over carefully the remainder of the sauce, sprinkle over the remainder of the cheese and a few breadcrumbs, place a few bits of butter here and there, and brown in the oven.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 21. The excerpt below is the record exactly as published.

li ozs. grated cheese 1 oz. butter h irih milk Nutmeg and pepper Mash the potatoes smoothly ; add the seasoning, the butter (melted), an ounce of cheese, and the milk. Grease a pie dish and fill with the mixture ; smooth over with a knife, and sprinkle the remaining cheese over the top, also a few tiny bits of butter. Brown in a quick oven for fifteen minutes. 95. DUCHESS POTATOES. 2 lbs. potatoes 3 yolks of eggs 2 ozs. clarified butter 1 tablespoonfnl of cream Pepper, salt, and nutmeg For this dish nice mealy potatoes are required. Wash, peel, and boil about 2 lbs. of potatoes, drain off the water, and dry them in the oven, then rub them quickly through a wire sieve. W^hile they are warm mix them with the yolks of eggs, butter and cream ; season with pepper, salt, and grated nutmeg. When well mixed, lay this on a floured 52 TJIE EXlimmON COOKERY ROOK. board, and divide into twelve pieces of equal size ; shape each piece into a square, mark with a knife, put them on a buttered baking sheet, egg over the surface, bake in a quick oven, dish up, and serve. 96. STUFFED POTATOES. 12 round new potatoes Thyme Shallot Yolk of egg 2 OZ3. butter Breadcrumbs Chives Parsley 1 tablespoonful cream Pepper and salt Rasp twelve medium-sized round potatoes, and cut off a small piece of the top of one side of them, so that they can stand steadily ; scoop out the centre, but be careful not to break them. Next prepare a stuffing Avith the bread- crumbs and herbs, season Avith pepper and salt, moisten with the cream and yolk of egg. Fill the potatoes AAuth this stuffing, place them on a buttered saute-pan side by side, brush them Avith oiled butter, and bake them in a moderate oven for tAventy minutes. 97. NEW POTATOES, DUTCPI STYLE. 18 to 20 small even-sized po- tatoes 1 tablespocnfiil bechamel sauce Lemon juice 2 ozs. butter 1 yolk of egg White pepper, salt, and nut- meg Wa.sh, peel thinly, and boil the potatoes, Avhich should be as nearly as possible of the same size and shape. When cooked, drain and dry them, and put them in a vegetable dish. While the potatoes are cooking, melt the butter in THE EXHIBITION COOKERY BOOK. S3 a stew pan, add the bechamel sauce, mix well, and stir in one yolk of egg and the juice of half a lemon ■ season with a little pepper, salt, and grated nutmeg. Stir it ever the fire till cooked, but be careful not to let it boil, or the egg will curdle. Pour this sauce over the potatoes, and serve very hot. Trim and wash i lb. of Brussels sprouts, boil them in salted water in the usual manner; when done, take up, drain, and let them get cool. Melt ounces of fresh butter in a saute or frying pan, put in the sprouts, season with pepper and a pinch of grated nutmeg, and toss the sprouts on the pan over a bright fire for about ten minutes. Dish up, sprinkle over a little chopped par.sley, and serve. Soak the beans for twelve hours ; put them in as much cold water as will cover them, and boil the beans for two hours, or until they are soft; drain the water from them. Melt the butter or dripping in the saucepan, and put in the cooked beans ; add salt, pepper, and chopped parsley, also the stock or gravy ; place them by the side of the fire or in the oven to get hot through, shaking the pan occasionally to prevent them from sticking. Ser\-e on a hot dish. 98. BRUSSELS SPROUTS, SAUTEED. 99. HARICOT BEANS. i pint haricot beans I3 ozs. dripping or butter Pepper and salt 1 teaspoonful chopped parsley i gill stock or gravy 54 THE EXHIBITION COOKERY BOOK. lOO. I Cttulirtower I oz. flour li OZ8. grated cheese Breadcrumbs CAULIFLOWER AU GRATIN. li ozs. butter i pint milk Salt, pepper and nutmeg

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