Sunday, June 6, 2010

Choufleur au Gratin

From "Twenty-four Little French Dinners and How to Cook and Serve them", by Cora Moore, 1919.

Soak a cauliflower in water with plenty of salt, then boil in plenty of salted water for fifteen minutes. Remove and take away all the green leaves, lay it on a flat buttered dish, previously rubbed with an onion, and pour over it a sauce made as follows: Melt an ounce and a half of butter in a saucepan, add a dessert-spoonful of flour, mix and add a cup of milk. Stir till it thickens, add pepper and salt and add two or three table-spoonfuls of grated Parmesan cheese.

Mix well and after pouring over the cauliflower sprinkle all over with bread-crumbs and place the dish in the oven till nicely browned.

No comments:

Post a Comment