Cauliflower Soufflé

Ingredients

• a nice cooked cauliflower
• sliced raw tomato
• 2oz. butter
• 1.5oz. fine flour
• the yolks of two small eggs
• a short half pint of milk
• 3oz. of grated Parmesan cheese
• the whites of three eggs
• a dust of coralline pepper
• a pinch of salt
• dust the top with some browned breadcrumbs

Method

1. 1

   Layer cooked cauliflower and sliced tomatoes in a buttered soufflé dish.

2. 2

   Prepare soufflé mixture by stirring butter and flour, adding egg yolks and milk, seasoning, and incorporating Parmesan.

3. 3

   Fold in whipped egg whites.

4. 4

   Cover cauliflower with soufflé mixture, top with breadcrumbs, and bake for 30 minutes.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Cauliflower souffle. — Cut up a nice cooked cauliflower into neat sprays, and put a layer of these in a well- buttered souffle dish, covering this again with a layer of sliced raw tomato, and repeat these layers till the cauliflower is used up ; then cover it with a souffle mixture, dust the top with some browned bread- crumbs, and some tiny morsels of butter, and bake in a moderate oven for thirty minutes. For the souffle mixture, stir together over the fire 2oz. butter and l^oz. fine flour, moistening this with the yolks of two small eggs, and a short half pint of milkf season with a dust of coralline pepper and a pinch of salt, and’when it boils stir in 3oz. of grated Parmesan cheese, and at the last the whites of three eggs

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