Cauliflower Au Gratin (italian)
From The American home cook book, a volume of tested recipes (1913).
A historical recipe
The American home cook book, a volume of tested recipes, by Grace E Denison (1913).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Boil in hot, salted water and divide into tiny clusters, a "flower" or two on each.
- Butter a deep dish and put in a layer of these, sprinkling with butter, salt, and pepper, and covering first with Parmesan cheese, then with crackercrumbs.
- Wet each layer with milk, and fill the dish in this order, finishing with a layer of crumbs dotted with butterbits, and dusted with cayenne.
- Bake, covered, half an hour, then brown.
- Serve in the dish.
Plating
Cookware for this recipe
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Saucepan
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Baking dish