Cauliflower au Gratin

Choux-Fleurs au Gratin

Preparation info
    • Difficulty

      Medium

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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