Cauliflower au Gratin
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 59. The excerpt below is the record exactly as published.
Cauliflower au Gratin. Boil your cauli- flowers as the foregoing, then put them in a deep dish, add half a pint of sauce Allemande (Art. 81), in which you have mixed four ounces of grated cheese. Sprinkle thickly with bread-crumbs, and a little melted butter
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