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Cauliflowers with Cheese

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Having washed and boiled your cauliflowers in salt and water, drain them well.
  2. Make a white sauce in a small pan, with butter rolled in flour, and a little milk.
  3. Pour some of this sauce into the bottom of a dish that will bear the fire.
  4. Chop your cauliflower, and spread a layer of it on the sauce.
  5. Then cover it with a layer of rich cheese, grated and slightly sprinkled with pepper.
  6. Then spread on the remainder of the cauliflower, and then another layer of peppered cheese, and so on till your dish is nearly full.
  7. Pour over it the rest of the sauce.
  8. Prepare two or three handfuls of grated bread, mixed with a little of the grated cheese.
  9. Spread it all over the surface of the last layer of cauliflower, and smooth it with the back of a spoon.
  10. Allow a quarter of a pound of cheese to each cauliflower.
  11. Put the dish in a slow oven about a quarter of an hour before you serve it up, and bake it till a brown crust forms on the outside.
  12. Clear off the butter from the edges of the dish, and send it to table hot.
  13. Broccoli may be done in the same manner.