Frenchside
Cauliflower au Gratin
From Recipes for high-class cookery, 1912
Other vegetables may be served in the same way.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 17. The excerpt below is the record exactly as published.
CAULIFLOWER AU GRATIN. Trim, wash, and boil the cauliflower. Drain it and put it on a fireproof dish. Make 1 lb. sprouts. I ^ pint boiling white stock. 1 cauliflower. 1 oz. butter. ^ oz. flour, 1 gill water. 2 oz. Parmesan cheese. Cayenne and salt. 1 tablespoonful cream
Cook this with the app: pantry check, scaling, and the assistant.