Cauliflowers with Parmesan Cheese

Ingredients

• four ounces of grated Parmesan cheese
• two ounces of fresh butter
• the j'olks of four eggs
• a small piece of glaze
• some lemon juice
• nutmeg
• pepper
• salt

Method

1. 1

   Prepare and dish up the cauliflowers.

2. 2

   Put a large spoonful of Bechamel sauce into a stewpan with the cheese, butter, egg yolks, glaze, lemon juice, nutmeg, pepper, and salt; stir over a fire until well mixed without boiling.

3. 3

   Pour over the cauliflowers to mask them entirely, smooth with a knife, cover with grated cheese, and place in the oven until bright yellow.

4. 4

   Serve with a border of croutons.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 96. The excerpt below is the record exactly as published.

CAULIFLOWERS WITH PARMESAN CHEESE. Prepare and dish up the cauliflowers. Put a large spoonful of Bechamel sauce into a stewpan with four ounces of grated Parmesan cheese, two ounces of fresh butter, the j'olks of four eggs, a small piece of glaze, some lemon juice, nutmeg, pepper and salt

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