Chapter XVIII · Vegetables and Farinaceous Products · No. 2111
Built upon: No. 268Gratins
2111—Chou-fleur à la Milanaise
Set the cauliflower on a buttered dish sprinkled with grated cheese. Also sprinkle the cauliflower with cheese; add a few pieces of butter, and set the No. 268, Gratins to form.
On taking the dish out of the oven, sprinkle the cauliflower with nut-brown butter, and serve immediately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2111, p. 642. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →