4067 Chou-fleur au Gratín

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook a cauliflower divided into bouquets in the usual manner, drain well and heat in a little butter to dry out any remaining moisture.

Arrange the bouquets in a suitable-size round bowl to re-form it to its original shape, filling the centre with a few tablespoons of Sauce Mornay.

Coat the bottom of a gratin dish with Sauce Mornay and demould the cauliflower on top. Cover completely with more sauce, sprinkle with a mixture of grated cheese and fine dry white breadcrumbs, and with melted butter, and gratinate.