Cauliflower au Gratin Recipe 1 ingredients

To prepare this Cauliflower au Gratin Recipe 1, first cleanse, trim, and quarter 1 or 2 large cauliflowers. Throw them into boiling water, and let them remain for five minutes; drain, and boil them in plenty of salted water until they are ready. Whilst they are boiling mix smoothly together in a stewpan 1 ounce of butter and one ounce of flour, add a quarter of a pint of cold water and a little pepper and salt. Let the sauce boil, and stir it over the fire for ten minutes. Put in with it 1 ounce of grated Parmesan cheese and 1 tablespoonful of cream, and take the saucepan from the fire. Cut the cauliflowers into neat pieces; lay half of these in a tureen, pour a little of the sauce over them, and add the remainder of the vegetables and the rest of the sauce. Sprinkle a large tablespoonful of bread raspings and another of grated Parmesan over the top, and bake the preparation in a hot oven until it is nicely browned. Serve very hot. Time to brown, a quarter of an hour.