Chapter XVIII · Vegetables and Farinaceous Products · No. 2110
Built upon: No. 268Gratins
2110—Chou-fleur au Gratin
Having well drained the cauliflower, dry it in butter for a few minutes; mould it in a bowl, and pour a few tablespoonfuls of Mornay sauce into it.
Coat the bottom of a dish with the same sauce, and turn out the cauliflower on the dish; completely cover with Mornay sauce; sprinkle with grated cheese mixed with raspings; bedew with melted butter, and set the No. 268, Gratins to form.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2110, p. 642. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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