Souffle of Cauliflower a la Baronne

Ingredients

• a nice cauliflower
• two ounces of butter
• two ounces of flour
• half a pint of milk
• the raw yolks of two eggs
• three ounces of grated Parmesan cheese
• the whites of three eggs

Method

1. 1

   Trim, blanch, and cook the cauliflower until tender.

2. 2

   Drain and cut into pieces.

3. 3

   Place in a buttered souffle dish with layers of raw sliced tomatoes, season, and fill with a white sauce made from butter, flour, milk, yolks, cayenne, and salt.

4. 4

   Stir in cheese and whipped egg whites.

5. 5

   Bake for twenty-five minutes.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 40. The excerpt below is the record exactly as published.

SOUFFLE OF CAULIFLOWER A LA BARONNE r 1 1RIM a nice cauliflower, blanch it, then rinse it, and put it into boiling water with a little salt and let it cook until tender, then take up again. Drain and cut in pieces. Place them in a buttered souffle dish with alternate layers of raw sliced tomatoes, season with a very little salt and pepper and fill up the dish with a mixture prepared thus : — Make a white sauce, two ounces of butter, two ounces of flour, half a pint of milk, add the raw yolks of two eggs, a dust of cayenne pepper and a pinch of salt. Stir over the fire until it boils. Add three ounces of grated Parmesan cheese and the whites of three eggs

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