Cauliflower au Gratin

Choux-Fleurs au Gratin

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ordinary-Sized Head of Cauliflower
  • A Pint of Cream
  • ½ Pint of


Boil the cauliflower as in the preceding recipe. When boiled, take it off the fire and take out of the cheesecloth in which it is enveloped. Let it cool. Put a tablespoonful of butter into the frying pan, and as it melts add a