Cauliflower au gratin

Take three heads of cauliflower, cut roots close to the stem, then trim off the leaves and wash carefully in cold water. Put them in a saucepan with enough water to cover them, and add a little salt when they boil. Let them cook slowly, adding a little milk and a piece of butter.

When cooked, drain off all the moisture and season with salt, pepper and nutmeg, then put them in a buttered baking dish, evenly formed. Pour over them a reduced cream or Allemande sauce, to which add some grated Parmesan cheese. Sprinkle fresh bread crumbs over them and put a small piece of butter on top. Nip the borders off clean, and then bake in the oven.

About this story

Source publication: The San Francisco Call

Source publication date: December 20, 1903

Filed under: 1900s, Side dish recipes

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