Cauliflower au Gratin
From How to cook vegetables, 1911
Broccoli can be cooked in the same way.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
Cauliflower au Gratin. Prepare the cauliflower as stated in the last recipe. When cooked, drain, season with salt and pepper. Sprinkle over a little grated Parmesan. Arrange it neatly in a bowl until it is full ; then turn the cauli- flower out on to a gratin dish. Have ready some thick cream sauce mixed with grated Gruyere and CAULIFLOWER. 77 Parmesan cheese. Coat the cauliflower with this sauce, then sprinkle over the top a few fresh bread- crumbs and grated Parmesan cheese. Pour over a little oiled butter
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