Cauliflower au Gratin
From Wholesome cookery, 1887
Unless the cauliflower is divided into layers it will not be good, as the sauce must cover every portion.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 22. The excerpt below is the record exactly as published.
a cauliflower about two-thirds ; divide it into branches. Make a melted butter sauce, into which you mix some grated Gruybre and Parmesan cheese. Place a layer of cauliflower on a baking-dish, then cover with sauce ; then another layer of cauliflower and another layer of the sauce ; sprinkle a little cheese over the whole, then a few bread-crumbs ; pour a little hot butter over the top, and bake. N.B. — Unless the cauliflower is divided into layers it will not be good, as the sauce must cover every portion. It is also a great mistake to simply sprinkle cheese over the top ; some must be mixed in the sauce too. For those who do not like cheese, a cauliflower can be prepared in this manner with a plain melted butter, leaving out the cheese. 62 WHOLESOME COOKERY. i 141. — Cauliflower Fritters. Boil some cauliflowers about two-thirds; divide them into pieces of equal size ; dip each piece in a thick yellow or white sauce; put them on one side to get cold. Then take each piece with a spoon, dip carefully into frying batter, so that it is entirely covered. Fry in boiling fat, and serve with fried parsley. N.B. — The cauliflower can, for a change, be dipped in a little oil and vinegar, pepper and salt, instead of the sauce, and allowed to become cold, before frying as above. 142. — Scrambled Cauliflowers. When the cauliflowers are boiled and drained,, divide them into branches, and toss them up for a few minutes in a saucepan with butter, pepper, salt,, and a little nutmeg. Serve with fried sippets. 143. — Tossed Cauliflowers. Divide the cauliflowers into branches ; scald them' for 2 or 3 minutes, then drain them and boil themi in stock, with a little nutmeg. When cooked, drain them. Melt a little butter in a saucepan, add some chopped parsley, toss the cauliflowers in for a few minutes, and serve them at once. VEGETABLES, ETO. GS 144-. — Cabbage “ a la Creme.” Halve a white cabbage ; cook it in boiling water with salt until it is two-thirds cooked; take it out and drain it, then cut it into small pieces. Put a lump of butter in a saucepan with salt and pepper ; stir in some flour; then add a little cream, and finish cooking the cabbage in this, and serve all togethei\ 145. — Cabbage “ au Gratin.” White-heart cabbage prepared as the cauliflower au gratin is good, but the cabbage must be very thoroughly boiled. 146. — Puree of Spinach. After the spinach is cooked, pass it through a sieve ; put it back in the saucepan; season with pepper, salt,, a little nutmeg, butter, and gravy. Stew for a few minutes, and serve with fried sippets. 146a. — Fried Brussels Sprouts. When boiled and drained, fry them in butter for a few minutes, sprinkle with pepper, salt, and chopped parsley. C4 WHOLESOME COOKERY. 146b. — Dressed Brussels Sprouts, When they are cooked, drain them thoroughly, put them in a stewpan with some white sauce or brown gravy, toss them up a few minutes, and serve. 147. — Dressed Endives. Pick to pieces 3 endives; wash them well in 3 different waters ; drain them, throw them into boiling Avater with a handful of salt, and boil them on a quick fire till they are very tender. Put them to drain in a colander, and squeeze out all the moisture. Chop them very fine ; place them in a saucepan with 1 ounce of butter, a little grated nutmeg, pepper, and salt; stir them over the fire for about 20 minutes; add a little cream, and dish them up with fried sippets. 148. — Puree of Sorrel. Prepare the sorrel in the same manner as spinach ; boil it ; change the water three times during the bod- iug ; drain it and chop it, and pass through a sieve. Put it back on the fire, with a little flour, milk, pepper, and salt; simmer for twenty minutes; add a little butter or cream, and serve with fried sippets, or eggs poached, fried, or hard boiled. 149.^ — Vegetable Macedoine. Take any vegetable that may be in season at the time, such as carrots, turnips, Jerusalem artichokes, VEGETABLES, ETC. 65 small onions, asparagus tops, branches of caulitiower, cucumbers, peas, French beans, etc. Boil them sepa- rately, drain them, toss them up in a yellow sauce, and serve, 150. — Onions “ a la Creme.” Have small and young onions ; cook them in boil- ing water with salt ; drain them. Put a lump of butter
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