Escaloped Cauliflower
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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.
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Ingredients
Method
- Cook the cauliflower one hour in salt and water.
- Drain, and break apart.
- Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese.
- Put in another layer of cauliflower, and continue, as directed before, until all of the vegetable is used.
- There should be two tablespoonfuls of grated cheese and one pint of sauce to each head of cauliflower.
- Cover with bread crumbs and cheese, and dot with bits of batter.
- Bake half an hour in a moderate oven.