Cauliflower with Cheese Sauce

Ingredients

• a large cauliflower
• half-an-ounce of butter
• an ounce of flour
• a gill of cold water
• half-a-gill of cream
• one ounce of grated Parmesan cheese
• another ounce of cheese for topping
• a little pepper
• salt
• cayenne

Method

1. 1

   Boil the cauliflower, drain, and cut away the stalks.

2. 2

   Melt the butter, mix in the flour, and add cold water.

3. 3

   Stir until boiling, then add cream, pepper, salt, cayenne, and cheese.

4. 4

   Pour over the cauliflower, sprinkle with more cheese, and brown before serving.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 50. The excerpt below is the record exactly as published.

salted, and boiled till the centre can be pierced with a fork or skewer. The water should then be drained off, a folded cloth be laid upon the potatoes, and the lid put upon the pan, which should then be placed by the side of the fire till the potatoes are dry. New potatoes are ver>" good with viatlre eC hotel sauce. This sauce is made as follows : Melt one ounce of butter in a small saucepan, and mix half-an-ounce of flour smoothly with it, add half-a-pint of cold water. Stir the sauce till it boils. Have ready a sprig of picked parsley, which has been washed, dried, and chopped finely. Stir this into the sauce just before it is wanted. Pour the sauce over the potatoes last thing and serve. This quantity of sauce will be sufficient for a tureenful of potatoes. Vegetable marrows and celery should be cooked in boiling water. White sauce is generally poured over celery. Cooked celery is good for rheumatic persons. Root vegetables — that is, carrots, turnips, parsnips, So The Girl's Own Cookery Book. Jerusalem artichokes, and onions — should be put into boiling water, and the lid should be left on the pan. Old artichokes should, however, be put into cold water. Onions may be rendered milder and more digestible by soaking them for half-an-hour in boiling water (in which a tiny piece of soda is sometimes dissolved) before cooking. All vegetables after being cooked may be saute, that is, tossed over the fire in a little butter before being sent to table. They will be improved by the process. SautS potatoes are lightly browned in the butter. Cauliflowers, broad beans, vegetable marrows, and similar vegetables are excellently served with sauce Blanche. This sauce is made as follows : — Melt an ounce of butter, and stir into it three-quarters of an ounce of flour. Mix with a wooden spoon to form a smooth paste. The sauce will not oil if the flour and butter are well cooked. Stir in half-a-pint of cold water and boil, then mix in well, off the fire, the yolk of one egg. Three or four drops of lemon-juice may be added at the last moment or not. Vegetables plainly boiled are generally eaten with meat, but vegetables form a delicious dish when eaten alone after the meat. French people have vegetables served by themselves constantly, and it would be a great im- provement if English people would imitate their example in this respect. Asparagus, globe artichokes, green peas, French beans, cauliflowers, and tomatoes, may all be prepared to form most agreeable dishes, which would be sure to be appreciated if people would only try them. Asparagus, cauliflower, and globe artichokes, served alone, may be boiled in the usual way, accompanied either by oiled butter, melted butter (to which a little cream and a few drops of lemon-juice have been added), or Dutch sauce. These sauces are made as follows ; — Oiled butter. — Melt a little fresh butter without brown- ing it. Skim it well, let it stand a minute or two, then pour it away from the curd, which will settle to the bottom. Add a pinch of salt, and serve the clear oily part only. Melted butter. — Melt an ounce of butter and mix half-an-ounce of flour smoothly with it. Add half-a- pint of cold water, and stir the sauce till it boils. Dutch sauce. — Real Dutch sauce is thickened with yolk of egg Iloiv io Cook Vegetables. 8i only. To make it, mix thoroughly in a plain jar the yolks of two eggs, two tablespoonfuls of boiling water, a little pepper and salt, and four ounces of fresh butter. Set the Jar in a small saucepan half filled with cold water, and stir the contents of the jar over a moderate fire till the water in the saucepan boils; cool a minute, then add as much lemon-juice as will make the sauce pleasantly acid. The sauce should look like thick, smooth cream. Imitation Dutch sauce is made by using more water and thickening the sauce with a small quantity of flour. Sauce thus made, however, is not so delicate as sauce thickened with egg only. Sauces of this kind are expensive when more is made than is required, and no one thinks of putting a large portion of rich sauce upon his plate, so that rich sauce possesses that pleasing qualification — “ a little goes a long way.” Sauce made with half the quantities given above, and costing about sixpence, would be enough for a small bundle of aspa- ragus. Boiled artichokes are particularly delicious. The leaves are eaten with the fingers, though a fork is needed for the fleshy heart of the vegetable. The leaves are taken one at a time, and the broad thick part is dipped into the sauce, and this portion only is eaten. French beans or haricots verts, as they are usually called, are when young most excellent served alone. They should be stringed but not cut up, boiled till quite tender, drained, then put into the stewpan, be sprinkled lightly with pepper, salt, and very little flour, then tossed over the fire for ten minutes, r\ith not less than two ounces of butter to each pound of beans. Peas may be treated in the same way. A little sugar may be substituted for the flour with them. Both peas and beans are best when young and freshly gathered. These vegetables are as nourishing as meat. Cauliflower is excellent prepared as follows : Boil a large cauliflower in the usual way. Drain it thoroughly, cut away the stalks, and put it on a dish. Melt half-an- ounce of butter in a small saucepan, mix an ounce of flour smoothly with it, and add a gill of cold water. Stir the sauce till it boils, then add half-a-gill of cream, a little pepper, salt, and cayenne

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