Chonfleur au Gratin

Ingredients

• a large cauliflower
• two ounces of butter
• one ounce of flour
• half a pint of milk
• one ounce of grated Parmesan cheese
• salt
• cayenne

Method

1. 1

   Boil the cauliflower in salted water until tender.

2. 2

   Drain and place on a serving dish.

3. 3

   Make a sauce with butter, flour, milk, cheese, salt, and cayenne.

4. 4

   Pour over the cauliflower, sprinkle more cheese on top, and set in a hot oven until browned.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 15. The excerpt below is the record exactly as published.

Chonfleur au Gratin Boil a large cauliflower twenty minutes in salted water. When tender drain and put on the dish on which it is to be served. Make a sauce of two ounces of butter, one ounce of flour and half a pint of milk, one ounce of grated Parmesan cheese, salt and cayenne

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