Cauliflowers (au Gratin)

Ingredients

• one or two large cauliflowers
• an ounce of butter
• an ounce of flour
• a pint and a quarter of water
• an ounce of grated Parmesan cheese
• an ounce of Gruyere cheese
• a large tablespoonful of bread-raspings

Method

1. 1

   Clean and boil cauliflowers, then prepare a sauce with butter, flour, water, pepper, and salt.

2. 2

   Add cheeses and boil longer.

3. 3

   Layer cauliflowers and sauce in a tureen, sprinkle with bread-raspings, and bake until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 327. The excerpt below is the record exactly as published.

Cauliflowers (au Gratin). — Cleanse, trim, and qiiailcr one or two largo cauliflowers. Throw tLoai into boiling water, and let them remain for live minutes; drain and boil them in plenty of salted water until they are ready. Whilst they are boiling mis smoothly together in a stewpan an ounce of butter and an ounce of flour, add a pint and a quarter of water, and a little pepper and salt. Let the sauce boil, and stir it over the lire for ten minutes. Put in with it an ounce of grated Parmesan cheese and an ounce of Gruj^ere cheese, and boil it Ave minutes longer. Cut the cauliflov/ers into neat pieces ; lay half of these in a tureen, pour a little of the sauce over them, and add the remainder of the vegetables and the !■( .st of the sauce. Sprinkle a large table-spoonful C)l bread-rasping

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