Cauliflower au Gratin

Ingredients

• a cauliflower
• one ounce of butter
• one ounce of flour
• half a pint white stock
• 1 pint milk
• cayenne pepper to taste
• four ounces of cheese
• a tablespoonful of cream

Method

1. 1

   Boil the cauliflower in salted water until tender.

2. 2

   In a saucepan, melt butter, add flour, then stock and milk, stirring until thick.

3. 3

   Add vinegar, cream, cayenne, and cheese.

4. 4

   Pour sauce over cauliflower and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 73. The excerpt below is the record exactly as published.

ore ounce of butter; mix well, and pour the whole into a .vegetable dish. Haricot Beans, English Style. — When purchas¬ ing these beans see that they are new and no trace of mildew upon them ; if so they are probably last year’s beans. Soak one pint of beans in warm water, to which has been added a large teaspoonful of carbonate of soda. Allow them to soak at least ten to twelve hours. W ash the beans and put them into a saucepan with plenty of cold water, add some pepper and salt to taste to the beans in the saucepan ; a little thyme and parsley if liked may also be added. Let the beans stew gently until quite soft, then serve. Sorrel is a polygynous plant with acid leaves, grown throughout -Europe amidst the grass fields, and largely used and cultivated on the Continent. The Romans first cultivated the sorrel in order to give it moire vigour, and ate it sometimes stewed or seasoned with oil and vinegar. It is a most wholesome vegetable, and a pleasant accompaniment to young meat; it may be made into soup, stewed, or treated like spinach. 1 he cultivated variety may always be obtained in Covent Garden, London, and no doubt most green¬ grocers would supply it if asked for. Puree of Sorrel to serve with Veal Cutlets, Pork Ghops, Muftcm Cutlets. — W ash and pick over three pounds of sorrel in the same way as you would spinach, and boil it !m half a pint of water until tender; thoroughly drain in a colander. Then chop finely, make 2 ozs. of butter hot in a stewpan, return the sorrel. It should be served in the centre of dish wi 1 cutlets around it, or as an accompaniment to roast veal, pork chops, etc. 134 THE HOUSEHOLD 1 «r Cauliflower &u Gratia. Select a cauliflower with white, close flower and short stern. Remove all the outer leaves. Put into a saucepan with a large quantity of salted boiling water. Boil until tender, but not soft. Time, fifteen to twenty minutes. Put into a saucepan with a piece of butter (about one ounce), and stir smoothly, then add one ounce of flour with a little salt and cayenne, \ pint white stock, i pint milk, and bring to the boil over the gas until it thickens, continually stirring, otherwise it w i 1 1 be lumpy. Add a few drops of vinegar, a tablespoonful of cream or milk, instead of the w ater, cayenne pepper to taste, and having grated four ounces of cheese

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