Cauliflower with Cheese

Ingredients

• white sauce
• capers are rather an improvement
• a little hot butter
• grated cheese

Method

1. 1

   Boil the cauliflower until tender and drain.

2. 2

   Serve with white sauce and capers, or place in a buttered dish, sprinkle with hot butter and cheese, and bake until golden brown.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 28. The excerpt below is the record exactly as published.

a little hot butter, a small onion and some parsley, both finely chopped ; just before serving add a drop or two of vinegar or a squeeze of lemon. Or heat some good pork dripping in a saucepan, put the beans in with enough stock to cover them, and a piece of bacon ; cover and let the contents simmer for an hour and a half very slowly. Where canned or bottled vegetables are concerned, they should first be thoroughly well rinsed and strained ; then heated in good fat with the necessary seasoning. Cauliflowers. — These can be plain boiled, thoroughly well drained, and served with white sauce (capers are rather an improvement), or they may be treated in various other ways. For instance, after removing the leaves, stalks, etc., cut them into neat sprigs and parboil them, dip them in a batter, fry them, and serve with fried parsley; or again, use up the cold 72 cookery. remains of cauliflower by putting them in a buttered fireproof or enamelled gratin dish, sprinkle over them a little hot butter, cover them with grated cheese

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