Cauliflower au Gratin

Ingredients

• the cauliflower
• one tablespoon butter
• two tablespoons flour
• one and a half cups milk
• quarter pound American cheese
• fresh bread crumbs

Method

1. 1

   Boil the cauliflower, break it in pieces.

2. 2

   Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk.

3. 3

   Grate quarter pound American cheese.

4. 4

   Butter a souffle or pudding dish; put in it, alternately, a layer of the cauliflower, a layer of the cream sauce, a layer of grated cheese; then repeat this until the dish is full; sprinkle fresh bread crumbs and, last, the cheese.

5. 5

   Put three to four pieces butter on top, put in oven and bake until golden brown — from twenty-five to thirty minutes.

6. 6

   Serve as a vegetable with roast beef or different kinds of meat dishes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 413. The excerpt below is the record exactly as published.

the cauliflower [see recipe: Cauliflower with Butter]. When ready to serve make a rich hollandaise sauce and pour it over the cauliflower. Serve as a vegetable. Can also be served as an entree after the roast. Cauliflower with Cream Sauce ( Chou-fleur , a la Bechamel) Follow directions for Cauliflower (Chou-fleur) a la Hollandaise [see recipe], using a rich cream sauce instead of the hollandaise sauce. THE SWEDISH, FRENCH, Cauliflower {Chou-fleur) au Gratin Boil the cauliflower [see recipe: Cauliflower with Butter], break it in pieces. Make a rich cream sauce from one table¬ spoon butter, two tablespoons flour, one and a half cups milk. Grate quarter pound American cheese. Butter a souffle or pudding dish; put in it, alternately, a layer of the cauliflower, a layer of the cream sauce, a layer of grated cheese; then repeat this until the dish is full; sprinkle fresh bread crumbs and, last, the cheese. Put three to four pieces butter on top, put in oven and bake until golden brown — from twenty-five to thirty minutes. Serve as a vegetable with roast beef or different kinds of meat dishes. Souffle of Cauliflower ( Chou-fleur souffle) Cook the cauliflower [see recipe: Cauliflower with Butter]. Separate the top in nice roses; cut the rest in small dices. Put one tablespoon butter

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