Chou-fleur an Gratia
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 386. The excerpt below is the record exactly as published.
Chou-fleur an Gratia.— I cauliflower, H oz. butter, 5 oz. corn flour, i pint milk, 1^ oz. grated cheese, salt, pepper, nut- meg, bread-crumbs. Trim and wash the cauliflower, cook it till tender in slightly salted water, drain it well, and let cool. Melt one ounce’ of butter in a small stewpan, stir in the flour, cook a little, dilute with the milk, and let boil for ten minutes ; season to taste, add one ounce grated cheese. Press the cauliflower into shape. Put a teaspoonful of the sauce on the dish VEGETABLES { LEGUMES ) PLAIN AND DRESSED 455 intended for serving. Place the cauliflower upon this. Sauce over carefully with the remainder of the sauce. Sprinkle over the remainder of the cheese and a few bread-crumbs, place four bits of butter here and there, and brown in the oven. 1357. Beignets de Chou-fleur {Cauliflower Fritters). — Divide a. cooked cold cauliflower into sprigs, dip each floweret into some cold thick white sauce (bechamel or veloutee) ; see .that the sauce is well seasoned. When the sauce is set dip the pieces of cauliflower into a light frying batter, and drop them one by one into hot fat. Fry a golden colour, then take up, drain, sprinkle with fine salt and a pinch of paprika pepper, dish up, garnish with fried parsley, and serve quickly. 1358. Concomhres a la Creme. — 2 cucumbers, 1 oz . butter, i gill cream, 1 teaspoonful of caster sugar, salt, pepper, nutmeg
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