Cauliflowers with Parmesan Cheese

Ingredients

• three or four young, firm, white cauliflowers
• a table-spoonful of flour
• Yz oz. of sweet butter
• a breakfast-cupful of water
• one pinch of salt
• a small pinch of pepper
• the yolk of an egg mixed with the juice of half a lemon
• a teaspoonful of water

Method

1. 1

   Choose and prepare the cauliflowers, boil until tender but not breaking.

2. 2

   Dish them to resemble one cauliflower, powder with grated Parmesan cheese, and pour a good sauce over.

3. 3

   Add another layer of cheese and breadcrumbs.

4. 4

   For the sauce, rub flour into butter, mix with water, salt, and pepper, then add egg yolk mixture.

5. 5

   Brown the cauliflower and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 465. The excerpt below is the record exactly as published.

Cauliflowers with Parmesan Cheese. — Choose three or four young, firm, white cauliflowers; cut off the stalks and the stems, making them flat, so that they will stand nicely in the dish. Cleanse them thoroughly and boil them until tender, but not suffi- ciently so to run any risk of their breaking. Dish them so as to make them look like one cauliflower, and powder them thickly with grated Par- mesan cheese. Pour a good sauce over this. When it is firmly set add another layer of cheese; and strew over this some finely grated bread- crumbs. The sauce may be made thus : Rub a table-spoonful of flour into Yz oz. of sweet butter, mix it smooth^ over the fire, and add very graduallva 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 4*3 Celery a la Crfcme VEGETABLES Celery, Stewed yolk of an egg mixed with the juice of half a lemon and a teaspoonful of water

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