Cauliflower Gratin

Ingredients

• sufficient liquefied butter to moisten it nicely
• dust it lightly with freshly ground black pepper
• some grated Parmesan cheese
• equal parts of freshly grated and sieved white breadcrumbs
• and grated Parmesan
• moistening it well with liquefied butter

Method

1. 1

   Pour liquefied butter over a fireproof china dish, dust with black pepper and Parmesan cheese.

2. 2

   Strew a mixture of breadcrumbs and Parmesan over the dish, moistening with butter.

3. 3

   Bake until browned.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.

sufficient liquefied butter to moisten it nicely, dust it lightly with freshly ground black pepper and some grated Parmesan cheese ; have ready equal parts of freshly grated and sieved white breadcrumbs and grated Parmesan, and strew this liberally over the dish, moistening it well with liquefied butter

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