Cauliflower with Parmesan Cheese

Ingredients

• one or more fresh cauliflowers
• one cup of velouté sauce
• four ounces of Parmesan cheese
• beaten yolks of four eggs
• a good-sized lump of butter
• a little lemon juice
• salt
• white pepper

Method

1. 1

   Prepare cauliflower, cook in hot water with butter, salt, and pepper.

2. 2

   Drain and cover with a sauce made from velouté, Parmesan, egg yolks, butter, lemon juice, salt, and pepper.

3. 3

   Bake until brown and garnish with fried bread.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 133. The excerpt below is the record exactly as published.

auliflower with Parmesan Oheese Remove the green stalks and if large divide into quarters one or more fresh cauliflowers. Wash and soak in salted water for one hour. Then place in hot water with a lump of butter, a little salt, and coarse white pepper. When cooked tender, drain on a sieve. Arrange cauliflower, flowerets down, in a deep dish, in a few minutes invert on the dish it is to be served on and entirely cover it with the following sauce : Mix one cup of velouté sauce with four ounces of Parmesan cheese, with beaten yolks of four eggs, a good-sized lump of butter, a little lemon juice

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