Cauliflower Souffle

Ingredients

• 1 cooked cauliflower
• 2 tomatoes
• 1 oz. butter
• 1 oz. flour
• 1 gill milk
• 2 eggs
• 1 table-sp. bread-crumbs
• A small piece of butter

Method

1. 1

   Break cauliflower into small pieces and slice tomatoes.

2. 2

   Layer them in a greased dish, seasoning with salt and pepper.

3. 3

   Make a soufflé mixture by melting butter, adding flour, then milk, and stirring until boiling.

4. 4

   Add egg yolks and season.

5. 5

   Fold in beaten egg whites, pour over vegetables, sprinkle with bread-crumbs, and bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 222. The excerpt below is the record exactly as published.

1 cooked cauliflower. Good white sauce. Egg and bread-crumbs. Take some cauliflower that is if anything a little undercooked and break it into sprays. Dip these into some rich white sauce (Sauce Villeroi, Recipe 746), lay them on a plate and put them in a cool place until set. Then toss these coated pieces of cauliflower in some very fine bread-crumbs, brush them over with beaten egg and toss again in bread- crumbs. Fry a light brown colour in deep fat, drain them well and serve piled up on a hot dish, garnished with sprigs of parsley. Sufficient for 4 or 5 persons. 464. Cauliflower SouffR, 1 cooked cauliflower. 2 tomatoes. 1 oz. butter. 1 oz. flour. 1 ( Souffffi de Choufleur) 1 \ gills milk. Seasoning. 2 eggs. 1 table-sp. bread-crumbs. A small piece of butter. The remains of any cold cooked cauliflower will do for this dish. There should be a good breakfast- cupful. Break the cauliflower into small pieces, and peel the tomatoes and cut them in very thin slices. Arrange the cauliflower and tomato in layers in a greased pie dish or souffle dish, seasoning them with pepper and salt. A little finely chopped shallot may also be added if wished. Then make a souffffi mixture to pour over this. Melt the butter in a small stewpan, add the flour, and mix with a wooden spoon until smooth. Then draw the pan to one side, and pour in the milk. Return to the fire, and stir until boiling. Boil 2 or 3 minutes, and re- move the pan from the fire. Add the yolks of the two eggs, season with salt and cayenne, and mix well. Have the whites of eggs beaten to a stiff froth on a plate, and stir them lightly in with an iron spoon. Pour this mixture over the cauliflower, sprinkle the top with bread-crumbs and lay on a few small pieces of butter. Bake in a moderate oven until nicely browned and firm to the touch. Serve at once in the dish in which it has been cooked. Time to bake, about 20 minutes. Sufficient for 4 or 5 persons. 465. Cauliflower Souffle, 2 2 eggs. White pepper. Salt. A pinch of nutmeg. 1 cupful cooked cauli- flower. 1 cupful white sauce. 1 table-sp. grated cheese. The remains of cooked cauliflower and sauce may be used for this. Warm the sauce and add to it the grated cheese, yolks of eggs and necessary seasoning. Stir over the fire for a minute or two, but do not allow the contents of the saucepan to boil. Then remove the pan from the fire, and add the cauliflower broken in small pieces. Stir it lightly in and add the whites of the eggs beaten to a stiff froth at the last. Pour the mixture into a greased souffle dish and bake in a moderate oven until well risen and nicely browned. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. Celery (C61eri) This is one of the most useful of vegetables, and it can be eaten both raw and cooked. It is perhaps best when eaten raw, nice white stalks, crisp after the first touch of frost, eaten with bread and butter and cheese, or else shred and mixed with salad. Celery is also very good cooked in various ways, and is most valuable as a flavouring vegetable for soups and stews. The green tops and coarser VEGETABLES AND SALADS 141 outside stalks may be used for cooking and fla voic- ing purposes, and the inside stalks for serving raw. When celery is well cultivated, the earth is banked up round the stalks until very little but the heads is seen. This blanches the stalks and gives them a sweeter and milder taste than they would have if the sun were to reach them. Celery has also distinct medicinal value, and is recommended to be eaten freely in cases of rheu- matism. It can be kept fresh for several days if the stalks are placed in a deep jug of cold water. When fresh celery cannot be obtained the seed of the plant is valuable for giving flavour. See also Celeriac, p. 142. 466. Celery, To Serve Raw Choose small heads of celery for serving raw, as they are usually the sweetest and the most tender. Remove the outside stalks, reserving these for flavouring and cooking purposes, and use the white crisp stalks in the centre. Separate these and wash and brush them well in cold water. If large, cut the stalks in halves lengthways, and curl the ends if wished (see below). If time permits, allow the pieces to lie in very cold water for J hour, then serve them in a celery glass three parts filled with cold water, or in a flat celery dish on a bed of cracked ice. 467. To Curl or Fringe Celery To curl the stalks of celery, take a small sharp knife and cut the tops in fine strips like a fringe, and to a depth of about 2 inches. Throw into cold water, and in a short time these little strips will curl over and give a decorative appearance to the stalks of celery. If the curled celery is required as a garnish for a salad or such like, cut a few firm pieces about 4 inches in length. Cut both ends down in narrow strips, leaving a,n inch or so in the centre as founda- tion. Let these lie in cold water for A hour or so until they curl up. These have a very light and pretty appearance. 468. Celery, To Stew (C61eri au Jus) 1 or 2 heads of celery. 1 pt. brown stock. 1 oz. butter

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