210 THE CAULIFLOWER. 



\ 



below (No. 39); put the cauliflower on the sauce, 

 then cover it over thickly with sauce, and smooth it 

 all over with a palette knife; sprinkle it with 

 browned bread-crumbs; stand the dish in an ordi- 

 nary baking tin containing about a pint of boiling 

 water ; place in the oven for about fifteen or twenty 

 minutes, and when a nice golden color take it from 

 the oven and sprinkle over it a very little grated 

 Parmesian cheese. Stand the dish on another with 

 a napkin, and serve very hot as a second course or 

 luncheon dish. 



20. Au GRATIN (Mr. S. J. Soyer). Three cauli- 

 flower heads, salt, pepper, grated bread, two eggs, 

 one- quarter pound grated Parmesian cheese, one- 

 quarter pound grated Swiss cheese, one pint white 

 sauce. 



The cauliflowers are boiled rare, taken out and 

 drained off. White sauce and spices are boiled 

 thick and the egg dotters and cheese mixed with it. 

 The cauliflowers are cut to pieces and put in layers 

 with sauce between, on a dish or silver saucepan, 

 are sprinkled with grated bread and cheese, put 

 fifteen minutes into a hot oven to be browned with 

 a salamander. Serve as an independent dish. 



In place of " white sauce " butter and flour may 

 be baked together and thinned with sweet milk. 



21. CAULIFLOWER AU NATUREL (Mr. J. S. Soyer). 

 The stem of the white, solid cauliflower heads is cut 



