Cauliflower au Gratin

Ingredients

• Cauliflower
• Half an ounce of butter
• 1 ounce of flour
• one gill (or quarter of a pint) of cold water
• one tablespoonful of cream
• two ounces of Parmesan cheese
• cayenne pepper

Method

1. 1

   Prepare cauliflower as for boiling.

2. 2

   Make a sauce with butter, flour, and water, then add cream and cheese.

3. 3

   Pour over cauliflower, sprinkle with remaining cheese, and brown under salamander.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 99. The excerpt below is the record exactly as published.

1 ounce of flour ) Tablespoonful of cream ih 2 ounces of Parmesan cheese ) Cayenne pepper / 3 ~i Time required, about an hour. Now we will show you how to dress a Cauliflower. 1. We take a cauliflower and wash it well in two or three waters, and take a knife, and cut off the end of the stalk and any withered outside leaves. 2. We put it in a basin of cold water, with a dessertspoon- ful of salt, and let it stand for two or three minutes. 3. We take a large saucepan full of water, and put it on the fire to boil. 4. When the water is quite boiling we put in a table- spoonfid of salt. 5. We take the cauliflower out of the salt and water, and place it in the saucepan with the flower downwards, and let it boil till it is quite tender for from fifteen to twenty minutes. 6. We must take it carefully out with a slice, and feel the centre of the flower with our finger, to see that it is quite tender. 7. After that time we take it out of the saucepan, and put it on a sieve to drain. 8. For serving, we place it on a hot vegetable dish. R 258 National Training School for Cookery. If Cauliflower au Gratin be required — 1. We take the cauliflower and wash it, and boil it in the same way as described above, from Note 1 to Note 6. 2. When the cauliflower is sufficiently boiled, we take it out of the saucepan with a slice and put it on a plate. 3. We take a knife and cut off all the outside green leaves. 4. We put a cloth over the cauliflower, and squeeze all the water out of the cazdiflower. 5. We put half an ounce of butter and one ounce of flour in a stewpan, and mix them well together with a wooden spoon. 6. We pour in one gill (or quarter of a pint) of cold water. 7. We put the stewpan on the fire, and stir smoothly until it boils and thickens. 8. We now add one tablespoonful of cream, cayenne pepper (about as much as would very thinly cover half the top of a threepenny piece), and salt, according to taste. 9. We stand the stewpan by the side of the fire, until the sauce is required for use. 10. We take tzvo ounces of Parmesan cheese,

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