Scalloped Cauliflower a la Creole

Ingredients

• some cauliflowers
• garlic
• buttered
• a very rich white sauce
• grated Parmesan
• a very little red pepper
• breadcrumbs

Method

1. 1

   Prepare and boil cauliflowers until tender.

2. 2

   Pick into small clusters and place in a buttered dish rubbed with garlic.

3. 3

   Pour over white sauce, add layers of cauliflower, more sauce, and cover with Parmesan, breadcrumbs, and red pepper.

4. 4

   Bake until browned in a quick oven.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 39. The excerpt below is the record exactly as published.

Scalloped Cauliflower a la Creole Prepare and boil till tender some cauliflowers. Pick them into small clusters, and put them, stems downwards, in a deep earthenware dish which has been previously rubbed with garlic and buttered. Pour over a very rich white sauce, and strew thickly with grated Parmesan and a very little red pepper ; then add another layer of cauliflower, then more sauce ; then cover thickly with grated Parmesan, then breadcrumbs

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