4068 Chou-fleur á la Milanaise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place the cooked and well drained cauliflower in a buttered dish sprinkled with grated cheese.

Sprinkle the cauliflower also with grated cheese, add a few small pieces of butter and gratinate in the oven. On removing from the oven coat the cauliflower with a little brown butter and serve immediately.