Soufflé of Cauliflower à la Baronne

Chou-fleur en Soufflé à la Baronne

Method

Trim a nice cauliflower, put it to blanch, then rinse it and put it into boiling water with a little salt, and let it cook till tender; take up again, drain and cut it in neat pieces and place them in a buttered soufflé dish with alternate layers of raw sliced tomatoes; season with a very little salt and white pepper, and fill up the dish with a soufflé mixture prepared as below, and sprinkle over with a few browned breadcrumbs; place a few pieces of butter here and there on the top, and bake in a moderate oven for thirty minutes, dish upon a paper with a napkin round, sprinkle it with a little chopped parsley, and serve for second course or luncheon.

Mixture for Cauliflower Soufflé

Mix two ounces of butter, one and a half ounces of fine flour, one and a half raw yolks of eggs, tiny dust of cayenne, a saltspoonful of salt with not quite half a pint of cold milk; stir over the fire till it boils, then add three ounces of grated Parmesan cheese and the whites of three eggs that have been whipped stiff, with a pinch of salt, and use.

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