Cauliflower (Scalloped)

Ingredients

• a cauliflower of medium size
• 1 oz. butter
• 1/2 gill milk
• 1 oz. bread crumbs
• cayenne
• salt
• an egg beaten
• a few breadcrumbs

Method

1. 1

   Boil the cauliflower for 20 minutes.

2. 2

   In a saucepan, melt butter, add milk and bread crumbs, season with cayenne and salt, and stir until absorbed.

3. 3

   Beat in an egg, butter a dish, arrange cauliflower, pour sauce over, sprinkle with breadcrumbs, and bake for 10 minutes.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 53. The excerpt below is the record exactly as published.

Cauliflower (Scalloped) — Choose a cauli- flower of medium size, boil it 20 minutes; put into a saucepan 1 oz. butter, % gill milk, and 1 oz. bread crumbs; add cayenne and salt to taste, and stir till the bread has absorbed the milk and butter. Beat an egg and add this to the sauce, Vegetables. 113 but be sure that it does not simmer after the egg has been added. Butter a flat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break up the flower carefully and lay in the center, making it as high as possible; pour the sauce over this, sprinkle a few bread- crum

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