Cauliflower Gratin

Ingredients

• about one ounce of butter
• a large tablespoonful of breadcrumbs
• add pepper
• add salt
• a squeeze of lemon juice

Method

1. 1

   Thoroughly clean a cauliflower and boil it; drain it free of all water.

2. 2

   Place butter and breadcrumbs in a frying-pan, stir over fire until light brown, add pepper, salt, and lemon juice, and pour quickly over the cauliflower, which should be served very hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 71. The excerpt below is the record exactly as published.

CAULIFLOWER GRATIN nnHOROUGHLY clean a cauliflower and boil it ; drain it free of all water. Place in a frying-pan about one ounce of butter and a large tablespoonful of breadcrumbs. Stir over fire until a light brown colour, add pepper, salt and a squeeze of lemon juice, and pour quickly over the cauliflower, which should be served very hot. SPINACHE A LA CREME PREPARE the spinach by well cleansing in plenty of water, and pick the leaves from the long stems. Cook in boiling water which has been salted. When tender, strain and press in a cloth to free from all water, and pass through a sieve. Place in a stewpan over the fire, and work in one gill of cream and a little meat glaze. Season, and serve. 222 VEGETABLES AND SALADS BRUSSELS SPROUTS COOKED IN BUTTER Boil some Brussels sprouts, keeping them somewhat firm, and drain without cooling them. Put them into a saute pan ; season with salt and pepper ; add two ounces of butter cut into small pieces to each pound of Brussels sprouts. Cover, and stew in the oven for a quarter of an hour. ARTICHOKES WITH MARROW HEAT up some artichoke bottoms, the edges of which have been previously cut into flutes ; place a slice of blanched marrow on each ; dish up and pour over a hot half-glaze sauce flavoured with lemon juice and a good pinch of cayenne or paprika pepper. CHAMPIGNONS AU BEURRE WASH and peel some cup mushrooms, broil in fresh butter, and serve on toast. 223 THE DUDLEY RECIPES CHAMPIGNONS GRILLES m a RILL, or broil, some fresh mushrooms butter ; place them on buttered toast and bake in the oven. 9 CHAMPIGNONS AUX FINES HERBES / QAUTE some mushrooms in butter and finish in ^ a rich brown sauce containing finely chopped savoury herbs. CHAMPIGNONS A LA PROVENCALE * lARY some fresh button mushrooms in oil ; ■L drain and finish in a rich gravy sauce con- taining chopped shallots, a clove of crushed garlic, chopped parsley and lemon juice ; season with cayenne pepper, and serve with croutons arranged round the dish. % STUFFED (EGG-PLANT) AUBERGINE TWO medium-sized egg-plants, two ounces of butter, six mushrooms, two chopped shallots, one ounce of lean bacon, two ounces of bread- 224 VEGETABLES AND SALADS crumbs, one ounce of suet, one teaspoonful of chopped parsley, one ounce of grated Parmesan cheese, one egg, salt, pepper and one gill of half- glaze sauce. Cut the egg-plants lengthwise in twos ; remove a portion of the interior to make room for the stuffing. Chop the bacon, mushrooms and suet finely. Put the butter and bacon in a stewpan ; when hot, add the shallots and fry a little ; mix in a basin the suet, parsley, breadcrumbs (previ- ously soaked in a little milk), and Parmesan cheese. Season with pepper and salt

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