Cauliflowers au Gratin

Ingredients

• two Cauliflowers
• 1 pint of vinegar
• 2qts. of boiling water
• loz. of salt
• loz. of butter
• 1-joz. of flour
• 1£ pints of water
• 2 small pinches of salt
• 3 pinches of pepper
• loz. of grated Gruytre
• loz. of grated Parmesan cheese
• 1 table-spoonful of bread raspings
• |oz. of melted butter

Method

1. 1

   Cut and clean the Cauliflowers, soak in water with vinegar, then blanch in boiling water.

2. 2

   Prepare a roux with butter and flour, add water, salt, and pepper, and boil.

3. 3

   Add cheeses and reduce.

4. 4

   Layer Cauliflowers and sauce in a dish, sprinkle with cheese and breadcrumbs, baste with melted butter, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 195. The excerpt below is the record exactly as published.

Cauliflowers au Gratin. — (1) Take two Cauliflowers, and pick, wash, and clean them. First cut off the stalks, and then cut them into quarters, removing the rough skin round the stalk. Put the pieces into a large basin of water with 1 pint of vinegar added, so that in the event of there being worms of any sort in them the vinegar will remove them; then put them into 2qts. of boiling water to blanch for a few minutes, take them out, put them into 2qts. of fresh water with Joz. of salt, and boil. As soon as they are done remove them from the water at once, as they continue to cook as long as they are in the water. Now take a 2qt. stewpan, put in loz. of butter and 1-joz. of flour, and stir this over the fire to make a roux; then add 1£ pints of water, 2 small pinches of salt, and 3 pinches of pepper, and boil for ten minutes, next adding loz. each of grated Gruytre and Parmesan cheese ; let it remain for five minutes longer to reduce. Cut the Cauliflowers in pieces, put a layer at the bottom of a vegetable-dish, then a layer of the sauce, heaping up the remaining Cauliflowers and pouring the rest of the sauce over them. Sprinkle loz. of grated Parmesan cheese over all and 1 table-spoonful of bread raspings, baste with |oz. of melted butter

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