Escaloped Cauliflower

Ingredients

• Boil till very tender, drain well and cut in small pieces
• half pint of milk
• two table-spoons of flour
• two tea-spocns of salt
• one of white pepper
• two ounces of butter
• a cup of bread-crumbs
• two tablespoons of melted butter
• three of cream or milk
• one wallsbeaten egg

Method

1. 1

   Boil the cauliflower until very tender, then drain and cut into small pieces.

2. 2

   Layer it with fine chopped egg and a dressing made from milk thickened with flour and seasoned.

3. 3

   Top with grated bread and dot with butter.

4. 4

   Bake until heated through and browned.

As published

This recipe was extracted from Buckeye cookery (1892), page 187. The excerpt below is the record exactly as published.

EscALOPED CAULIFLOWER. Boil till very tender, drain well and cut in small pieces ; : put it in layers with fine chopped egg and this dressing : half ‘pint of milk thickened over boiling water, with two table-spoons of flour and seasoned with two tea-spocns of salt; one of white pepper and two ounces of butter; put grated bread over the top, dot it with small bits of butter, and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads. A nicer way is to boil them, then place them whole in a buttered dish with stems down, Make a sauce with a cup of bread-crumbs beaten to froth _.with two tablespoons of melted butter and three of cream or milk, one wallsbeaten egg

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