Cauliflower au Gratm

Ingredients

• one large or two medium-sized cauliflowers
• a pint of good bechamel
• three tablespoonfuls of grated Parmesan cheese
• three more tablespoonfuls of grated cheese
• a little fresh bread-crumbs

Method

1. 1

   Pare, pick, cook, and drain the cauliflowers.

2. 2

   Cut off the roots, place them in a buttered baking-dish, cover with bechamel mixed with Parmesan, sprinkle with more cheese and bread-crumbs.

3. 3

   Bake until golden brown, about twenty minutes, turning frequently.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 235. The excerpt below is the record exactly as published.

Cauliflower au Gratm. — Pare, pick, cook, and drain one large or two medium-sized cauliflowers as for No. 925. Cut off the roots; then place them on a buttered baking-dish, covering them with a pint of good bechamel (No. 154), to which three tablespoonfuls of grated Parmesan cheese have been added. Sprinkle the top with three more tablespoonfuls of grated cheese and a little fresh bread-crumbs

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