Cauliflower with Cheese Sauce

Ingredients

• 2 fine heads of cauliflower
• 1 cup of white stock
• ^ cup of milk or cream
• yolks of 2 eggs
• i ounce of grated cheese
• salt
• dust thickly with crumbs and cheese

Method

1. 1

   Trim and boil the cauliflower in salted water, then drain and arrange in a pudding dish.

2. 2

   Make a sauce by stirring white stock, milk or cream, egg yolks, and grated cheese over heat until thick.

3. 3

   Pour the sauce over the cauliflower, dust with crumbs and cheese, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 47. The excerpt below is the record exactly as published.

2 fine heads of cauliflower, boil it in salted water, then drain it and arrange in a pudding dish. Make a sauce of i cup of white stock mixed with ^ cup of milk or cream, yolks of 2 eggs, and i ounce of grated cheese. Stir on the fire until thick, pour it smoothly over the cauliflower, dust thickly with crumbs and cheese, adding salt, and bake half an hour. CAULIFLOWER FRITTERS. (Italy.) The Italians make everything into fritters. Fritters are, like macaroni, a national dish. Parboil and drain a fine fresh cauliflower, cut it into branches and dip each into a frying batter. Make this of a tablespoonful of flour, i ounce of butter, ^ cup of milk, and the yolk of an egg well beaten, salt, and pepper. Fry in boiling fiit. Serve alone, or with a good sauce. MUSHROOMS ON TOAST. (A French recipe.) Slice and peel i pound of fresh mushrooms, add ^ cup of water, 2 ounces of butter, salt, pepper, 136 With a Saucepan over the Sea and juice of a lemon. Cook lo minutes, strain it, add to the sauce J^ cup of white stock

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