Cauliflowers with Parmesan Cheese

Ingredients

• three or four young, firm, white cauliflowers
• a tablespoonful of flour
• a quarter of a pound of butter
• the yolk of an egg
• the juice of half a lemon
• a teaspoonful of water
• a pinch of salt
• a small pinch of pepper

Method

1. 1

   Clean and boil cauliflowers until tender.

2. 2

   Dish them to resemble one cauliflower, powder with Parmesan cheese, pour over a sauce made from flour, butter, water, salt, and pepper.

3. 3

   Brown in the oven and serve hot.

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.

auliflowers, with Parmesan Cheese.— Chooso three or four young, firm, wjiite cauliflowers, cut off the stalks and the stems, making them flat, so that they will stand iiiccly in the dish. Cleanse them thoroughly, and boil them until tender, but not sufficiently so to run any risk ef their breaking. Dish them so as to make them look like one cauliflower, and powder them thickly with grated Parmesan cheese. Pour a good sauce over this. When it is firmly set, add another layer of cheese, and strew over this some finely - gi'ated bread- crumbs. The sauce may be made thus : — Rub a table-spoonful of flour into a quarter of a pound of butter, mix it smoothly over the fire, and add very gradually a breakfast-cupful of water, one pinch of salt, and a small pinch of pepper. Stir it constantly till it boils, then take it from the fire for a minute or two, and add slowly the yolk of an egg mixed with the juice of haH a lemon and a tea-spoonful of water

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