Cauliflower au Gratin

Ingredients

• a fresh cauliflower
• two ounces of Parmesan
• one ounce of butter
• one and a quarter ounce of flour
• one and a half pint of water
• pepper
• salt

Method

1. 1

   Boil or steam the cauliflower until nearly done, drain, prepare a sauce with butter, flour, water, and cheese, arrange cauliflower in a dish, pour sauce over, dust with cheese, bake until top is colored, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 80. The excerpt below is the record exactly as published.

salt and pepper to taste. 2. — "J. la Lyonnaise'" : — fry a Bombay onion cut into thin rings in some butter ; when a golden colour, add the sprouts, toss them together in the pan for a minute, and serve hot. 3. — " ^1 w /«.•," ; — gently simmered in rich brown gravy, not thickened, but slightly flavoured w4th spice. 4. — " A2i heurre : — simply tossed in a good allowance of melted butter, with pepper and salt. 144 CULINARY yOTTJXGS FOR MADRAS. 5. — '• A la crhne" : — served with a coffee-cupful of boil- ing cream poured over them. 6. — " .4. la pouJette" : — sent to table with a libation of good ijoulette sauce. Cold greens of all kinds, especially sprouts, are exceed- ingly nice eaten plain with a tar tare sauce accompanying them. A dressing of oil, vinegar, salt, pepper, and minced shallot is also a happy way of improving them ; and I can recommend you to try this : — cut some slices of bread into fancy shapes, or simple oblongs ; fry them in butter a golden brown, spread over them some hot minced gi*eens, or pieces of sprouts, and serve them with a nice brown sauce, or witli a layer of '' buttered-cggs" on the top of the greens. Cabbages of all kinds can be served d la puree, vi\i(}i \n that way make a capital liomcly soup, or a pleasant accom- paniment to an entree. The CAULIFLOWKR (Chou-fleur) is, of course, the queen of the cabbage kind, and well deserves our most careful consideration. In plain treatment, what I have said for cabbages generally, holds good for this vegetable also, viz. : — draining in salt and water, careful picking, and, if to be boiled, plunging into boiling water, with a tiny bit of soda to preserve the green tint of the leaves. When, boiled, or steamed, which is the better way, you must watch them carefully lest they be overdone. You can serve cauliflowers with a variety of sauces. Cut the stalk flat so that the cauliflower can sit up, as it] were, the flower in the centre, and the leaves round it, pour about it a good tomato sauce, or a plain sauce hiajiche, bechamel, or sauce piquante, and dust some finely rasped] crumbs over the whole. VEGETABLES— CONCLUDED. 1 45 After having been half -boiled, very small heads may be gently cooked in sauce blanche ; or the flower may be divided into sprigs, which can be cooked in clear gravy, or in sauce blanche, and served with an entree. But the great dish to be studied thoroughly is cauliflower " aiv gratin.'" This is as practicable with the remains of a cold boiled cauliflower, as with a fresh one. Dispose the pieces of cauliflower in a well-buttered dish that will stand the oven, pour over them some melted butter : dust some grated cheese over them, pepper and salt, bake for ten minutes, and serve. With a fresh cauliflower you must boil or steam the head first till all but done, which you must test with a skewer, drain it thoroughly ; then dissolve two ounces of Par- mesan, or any mild grated cheese, in a sauce composed as follows : — one ounce of butter, one and a quarter ounce of flour, one and a half pint of water

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