Escaloped Cauliflower

Ingredients

• a good-sized cauliflower
• two quarts of boiling water
• a tablespoonful of salt
• a pint of sauce
• a scant half-pint of bread crumbs
• two tablespoonfuls of cheese

Method

1. 1

   Cook the cauliflower in boiling water with salt for 30 minutes.

2. 2

   Remove, drain, and break apart.

3. 3

   Layer in an escalop-dish with cream sauce and grated cheese.

4. 4

   Top with remaining sauce, cheese, and bread crumbs.

5. 5

   Bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 272. The excerpt below is the record exactly as published.

Escaloped Cauliflower. Put a good-sized cauliflower into a kettle containing two quarts of boiling water, and after adding a table- spoonful of salt, cook the vegetable slowly for half an hour. At the end of that time remove it, and after allowing the water to drip from it, break the cauliflower apart, and put a layer into an escalop-dish. Moisten with cream sauce, and sprinkle with grated cheese ; then put in another layer, pour the remainder of the sauce over it, and sprinkle thickly with cheese and bread crumbs. You will need a pint of sauce, a scant half- pint of bread crumbs, and two table-spoonfuls of cheese — or more if you desire a strong flavor. Cook the dish for twenty minutes, and serve as soon as it comes from the oven. To Make the Sauce. — Put two table-spoonfuls of butter into the frying-pan, and when it becomes melted, add a table-spoonful of flour. Stir the sauce until it is smooth and frothy ; then gradually add a pint of cold milk. Season with salt and pepper, and boil up once. * Creamed Cabbage. For six persons use two quarts of sliced raw cabbage, two table-spoonfuls of butter, one of flour, one teaspoon- ful of salt, one-fourth of a teaspoonful of pepper, and one cupful of milk. After letting the sliced cabbage stand in cold water for an hour, drain it, and put it into a stew-pan with two 522 MISS PARLOA'S KITCHEN COMPANION. quarts of boiling water. Cover closely, and boil gently for ten minutes ; then pour off all the water, and add two quarts of fresh boiling water. Cover the pan, and set it where its contents will boil gently for an hour and a half ; then drain off all the water, and chop the cabbage rather coarse. Put it into a frying-pan with the butter, salt, and pepper, and stir over the fire for five minutes; then cover, and set back where the mixture will cook slowly. Mix the milk gradually with the flour, and when a smooth mixture has been formed of the two in- gredients, pour it over the cabbage. Draw the pan for- ward where the dish will only simmer for the next ten minutes. Serve hot. * Escaloped Cabbage. Cook the cabbage as directed for creamed cabbage, using a generous cupful of milk. Turn the cooked mix- ture into an escalop-dish, and sprinkle over it a pint of grated bread crumbs and one table-spoonful of grated Parmesan cheese. Bake for half an hour, and serve as soon as it comes from the oven. * Stewed Cabbage. Take two quarts of chopped cabbage, two quarts of boiling water, eight slices of rather lean salt pork, one generous table-spoonful of butter, and one teaspoonful of salt. Put the cabbage into a stew-pan, and after adding the salt and butter, lay the slices of pork on top of the cab- bage. Pour the boiling water into the pan, and cook for an hour. Add some Indian dumplings at the end of that time, and cook fifteen minutes longer. Indian Dumplings. — These require a cupful of Indian meal, one-fourth of a cupful of flour, one cupful of milk, one level teaspoonful of salt, one teaspoonful of baking- powder, and a small egg. VEGETABLES. 523 Mix all the dry ingredients, and rub them through a sieve. Beat the egg until it is light. Add the inilk, and after pouring this liquid mixture upon the dry one, beat both thoroughly. Drop from a spoon upon the boiling cabbage ; and after covering the stew-pan, cook for a quarter of an hour. i.-i* Brussels Sprouts Saut6. Use one quart of sprouts, three table-spoonfuls of but- ter, one teaspoonful of sugar, one table-spoonful of salt

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