Cauliflower Mousse

Ingredients

• a small, firm cauliflower
• an ounce of butter
• half-ounce of flour
• a gill of well reduced bechamel sauce
• the yolks of two eggs
• two whites of eggs

Method

1. 1

   Cook the cauliflower until tender, drain, and rub through a sieve.

2. 2

   Melt butter, add cauliflower puree, season, and add reduced bechamel sauce.

3. 3

   Incorporate egg yolks and whisked egg whites.

4. 4

   Fill cases and bake for about fifteen minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

uliflower. [Mousse de Chou-fleur.) Trim and wash a small, firm cauliflower and cook it in plenty of fast-boiling slightly salted water till tender. Drain and let it get cold. Next press out the mois- ture, using a clean dish- cloth or napkin for the purpose, then rub the cauliflower through a fine sieve. Melt an ounce of butter in a stew-pan, put in the cauliflower pur6e and stir over the fire for a few minutes, season with salt, pepper and grated nutmeg, and add a gill of well reduced beschamel sauce. Cook the whole for ten minutes, stirring frequently. Incorporate the yolks of two eggs, and when this is done remove the pan from the fire. Whisk to a stiff froth two whites of eggs. Add them to the mixture and fill up eight or ten small mousse or china entree cases, previously buttered. Place them on a baking sheet and bake for about fifteen minutes in a fairly hot oven. Dish up, garnish with crisp parsley and serve. Note. — If liked, one or two ounces of fine- chopped ham or tongue can be added to the above mixture before it is baked. This will make the dish more tasty, especially if served as an entree* 78 Casserole Cookery Carrots h la /Iftaitre fc’lbotel. Wash and scrape one or two bunches of young carrots, cut them lengthwise into quarters, and boil in salted water till tender. Drain them and put them in a casserole with 1 oz. of butter ; sautg them quickly over the fire ; add a dessert- spoonful of finely chopped parsley and a teaspoon- ful of lemon juice. Shake the pan over the fire for some minutes. Season with salt, pepper and a pinch of castor sugar. Just before serving add a teaspoonful of liquefied meat glaze or meat extract. XTumtps au Gratin. Peel thinly eight or nine medium-sized young turnips, cut them into slices, and wash them. Drain them thoroughly. Melt two ounces of butter in a stew-pan, when hot put in turnips and stir over a brisk fire, season with pepper and salt, moisten with a little stock and cook till tender. Rub half through a sieve as purge. Arrange the slices on the purge in a well buttered gratin or pie dish. Sauce over with a well reduced bgchamel sauce, sprinkle the surface with fine bread-crumbs and grated cheese, adding a few tiny bits of butter here and there. Bake in a sharp oven for about ten minutes, long enough to nicely brown the top. Spinacb Souffle. I (SoufflS d’Epinards au Gratin.) Pick, wash and boil a pound of freshly picked spinach, drain it and rub through a fine sieve. Melt an ounce of butter in a small stew-pan, stir in half- ounce of flou

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