Mrs Beetons Vegetables Revisited
Cauliflowers with Parmesan Cheese
(Entremets, or Side-dish, to be served with the Second Course)
2-3 Cauliflowers
285ml (½ pint) French Sauce Blanche
50g (2oz) Butter, melted
3 tbsp Breadcrumbs
2 tbsp Parmesan Cheese, grated
Trim off the decayed outside leaves.
Cut the stalk off flat at the bottom.
Open the flower a little in places to remove the insects.
Allow the cauliflowers to stand in salted water for an hour before dressing them, with their heads downwards. this will effectually draw out all insects.
Put into fast boiling salted water.
Allow to boil briskly, keeping the in an uncovered saucepan.
Have the sauce ready.
Pour enough over the cauliflowers just to cover the top.
Sprinkle over some grated Parmesan cheese and breadcrumbs and add the butter.
Brown under a pre-heated grill.
Pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese.
Time: Altogether, ½ hour.
Sufficient: 3 small cauliflowers for 1 dish.
Seasonable from the beginning of June to the end of September.
CAULIFLOWERS WITH PARMESAN CHEESE
(Entremets, or Side-dish, to be served with the Second Course)
1106. INGREDIENTS - 2 or 3 cauliflowers, rather more than 1/2 pint of white sauce No. 378, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh butter, 3 tablespoonfuls of bread crumbs.
Mode - Cleanse and boil the cauliflowers by recipe No. 1104, and drain them and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese.
Time - Altogether, 1/2 hour.
Average cost, for large cauliflowers, 6d. each.
Sufficient - 3 small cauliflowers for 1 dish.
Seasonable from the beginning of June to the end of September.
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