Cauliflower au Gratin

Ingredients

• one ounce of butter
• one ounce and a quarter of flour
• half a pint of stock
• one ounce of grated Parmesan cheese
• salt
• white pepper

Method

1. 1

   Steam the cauliflower till it is all but cooked, test it with a skewer, and drain carefully.

2. 2

   Mix butter, flour, salt, and pepper in stock, dissolve in Parmesan cheese.

3. 3

   Place the cauliflower in a fire-proof dish, pour the sauce around it, dust with cheese, and bake until golden brown, about twenty minutes.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 230. The excerpt below is the record exactly as published.

one ounce of butter, one ounce and a quarter of flour, a little salt and white pepper, in half a pint of stock, and dissolve into it one ounce of grated Parmesan cheese. Put the Cauliflower into a fire-proof dish. It can be whole, but it looks better and is easier to help if the spi'igs of the flower are carefully picked off and arranged high, taking care to put one of the tender green leaves between each sprig. Pour the sauce thickly round the Cauliflower, and dust a good layer of cheese over the whole. Put the dish in the oven, and CAULIFLOWER AU GRATIN 333 bake a golden brown. It will take about twenty minutes, and should be served as soon as the top colours. If required, the top can be browned with a salamander. Steamed Cauliflower. — See that the Cauliflower is thoroughly cleaned, washed, and drained. It must be free from all moisture. Pack good-sized lettuce leaves well round a stew- pan, setting them upright against the sides, and leaving room enough for the Cauliflower in the middle. Melt three ounces of butter in the stewpan. Cut the stalk of the Cauliflower flat, and set it upright in the centre of the pan, adding white pepper and salt

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