Cauliflower with Cheese Sauce

Ingredients

• a quarter of a pint of cold water
• a little pepper
• salt
• two tablespoonfuls of cream
• two ounces of Parmesan cheese

Method

1. 1

   Stir the water, pepper, salt, and cream until it boils.

2. 2

   Remove from fire, add half of the cheese, and place cauliflower on a dish flower upwards.

3. 3

   Pour the sauce over, smooth it, and sprinkle the rest of the cheese on top.

4. 4

   Place in a quick oven to brown or use a salamander.

5. 5

   Serve quickly.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 28. The excerpt below is the record exactly as published.

a little pepper, salt, two table^poonfuls of cream. Grate two ounces of Parmesan cheese ; stir till it boils. Remove it from the fire ; put in half of the cheese ; place cauliflower on dish flower upwards. Pour this sauce over, smooth it ; sprinkle rest of cheese over. Place in a quick oven to brown, or use salamander. Serve quickly. Charlotte Russe. Take a round cake tin, half a pound of finger biscuits, half a pint of cream ; sugar and flavouring to taste. Put one ounce of gelatine into half a pint of milk to melt ; do not allow it to get very hot, or it will curdle. Whip up the cream stiffly ; add a tablespoonful of sugar, and eight drops of almond flavouring. Place the biscuits tightly and evenly round the mould, and decorate the bottom with dried cherries and angelica. When the melted gelatine is cool, add it to the cream and pour it in the centre of the mould. Set it aside in a cool place to stiffen. Chaud-Froid of Chicken. This dish requires two days for its preparation. Take a young fowl ; clean, and wash it well. Plunge it into boiling water ; allow it to cook slowly until it can be readily pierced with a skewer ; then remove it from the pan, and leave it all night to become thoroughly cold. Prepare a good Bechamel sauce {see Bechamel Sauce). When the fowl is cold cut it up into neat joints, beginning at the wings and breast; trim all the joints so as to look neatly; take off the skin ; cover each joint well with the sauce ; place them on a sieve for twenty minutes ; if needful, a second coating of sauce may be given. When each piece of fowl is well covered with the smooth white sauce, and becomes firm, arrange them tastily in the centre of a glass dish, and salad DOMESTIC COOKERY. 47 round the outer edges. Garnish with cress, mustard, and chopped aspic jelly. Fresh sprigs of parsley may be also chopped and sprinkled over. Note. — A delicious entree may be made in this way with any remains of cold turkey. Cheese Fritters. Put into a saucepan two ounces of butter. When it is melted, cook in it three ounces of flour ; add half a pint of water ; stir carefully to boiling. Boil about two minutes till it leaves the pan sides clean, stirring briskly all the time ; remove the pan from the Are; drop in three eggs (not beaten) ; beat well between each one. Next add three ounces of grated cheese a pinch of cayenne pepper and salt. Take two teaspoons, dip them into hot water; shape the fritters with them ; drop hem into boiling fat. Fry a pale brown. Noie. — The blue steam should be rising from the fat before the fritters are dropped in, and they will rise to double the size. Cheese Pastry. Cover a flat baking tin with puff pastry, and spread it all over with cheese mixture prepared as follows : — Put into a basin one ounce of butter, a very little salt, cayenne pepper, two ounces of grated cheese and the yolks of two eggs. Work these well together with a wooden spoon until perfectly smooth; then mix in very lightly the white of one egg, which must have been whipped up to a stiff froth ; cover the top with another layer of pastry ; mark it in strips with a knife. Bake in a hot oven ten minutes. Cheese Straws. Put in a basin two ounces of flour, two ounces of butter, three ounces of grated cheese, a few grains of cayenne pepper, salt, and one egg ; mix all well together. Turn it oul 48 DOMESTIC COOKERY. on a floured board, and roll it out to about a quarter of an inch in thickness ; cut some strips about two inches in length and a quarter of an inch in width, also some rounds and rings with a smaller cutter. Bake on a greased tin to a golden colour ; place the strips in the rounds like bundles of sticks. Chicken Cream. Take six ounces from the breast of a fowl ; cut up and pound it in a mortar; then pass it through a hair sieve. Put into a basin two ounces of bread crumbs, one ounce of butter, a blade of mace, a pinch of salt, a little cayenne pepper ; the rind of half a lemon grated. Pour upon these a quarter of a pint of boiling milk. When this is cool add to it the chicken, also a quarter of a pint of whipped cream, the whites of two eggs beaten up stiffly ; pour all into a well-' greased mould and steam thirty-five minutes. Serve with a good white sauce made with cream ; garnish with tufts of green peas, asparagus, mushroom, or truffles. Chicken Croquettes. Take some pieces of cold cooked chicken ; chop them up very finely ; also two or three mushrooms. Melt in a saucepan one ounce of butter, cook in it one ounce of flour, pour in a quarter of a pint of stock ; stir carefully to boiling. Then add two tablespoonfuls of cream or milk, flavour with a very little nutmeg, season with pepper and salt; stir it briskly for two minutes, to cook the panada; remove the pan from the fire ; stir in the chicken and mushrooms ; pour out to cool on a plate. _ When quite cold form into balls or a pear shape ; roll in a beaten egg ; toss well in bread crumbs ; fry in boiling fat. The blue steam must rise from the fat before putting in the croquettes, or they will be a greasy mess instead of a crisp golden colour; also there must be plenty of fat to cover them. DOMESTIC COOKERY. 49 Chicken Broth. Take the bones of a chicken ; put them into a pan ; cover them with cold water. Add half a teaspoonful of salt, a quarter of a teaspoonful of white pepper. Simmer in a clean pan very slowly four hours ; strain. Remove any fat from the top and serve. Chicken Kromeskies. Take some nice fillets of meat from a fowl; cut some very thin slices of cooked fat bacon ; roll a piece of chicken in the bacon, in the shape of a cork. Make a batter thus ; — Put a quarter of a pound of flour into a bowl ; make a hole in the centre, and pour into it a tablespoonful of salad oil. Pour over this slowly a quarter of a pint of warm water

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