Cauliflower florets in white cheese sauce, now commonly grilled slightly to brown.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton: (Acton 1845)
CAULIFLOWERS WITH PARMESAN CHEESE.
Take all the green leaves from two or three fine white cauliflowers, and cut the stalks off very closely, so that they will stand upright in the dish in which they are served; boil them tolerably tender, but not sufiiciently so as to hazard their breaking; drain them well, and dish them, so as to give the whole the appearance of one cauliflower; pour a little good wnite sauce equally over the tops, and on this strew grated Parmesan cheese, drop over it a little clarified butter, ada another layer of cheese, and cover the whole with the finest breadcrumbs; moisten these with more clarified butter, and brown them
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
293. Cauliflower and Broccoli, with Cheese Sauce.- Boil two or three middle-sized cauliflowers, make half a pint of thick melted butter, adding a little cayenne pepper, if handy, grate four ounces of good cheese, Cheshire preferable; mix this well with the sauce, and when boiling pour over the cauliflower or broccoli; set either in an oven or before the fire for fifteen minutes, until it gets brown; the yolk of an egg may be added; bread-crumb over, and serve. If no grater, cut your cheese fine, it will melt in boiling.
Jerusalem artichokes, Scotch kail, and Brussels sprouts, are also very nice done this way.
Original Receipt from 'Sevenoaks Chronicle and Kentish Advertiser' - Friday 15 May 1908
Cauliflower Cheese. — Break cauliflower into branches, and boil; take a breakfastcupful of breadcrumbs, the same of grated cheese, add a small piece of butter, teaspoonful of mustard, little pepper and salt, nearly pint of milk; bring it to the boil, or until the cheese has all dissolved. When the cauliflower is quite done, drain all the water from it as dry possible; place it in dish, and pour the sauce over it; bake it nice brown, and serve it very hot.
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