GOURMANDS' MUSHROOMS
(
Belgian) - (
The Belgian Cook-book)
Pick over a fine cauliflower, and plunge it for a moment in boiling
water. Look over it well again and remove any grit or insects. Put it
head downwards in a pan when you have already placed a good slice of fat
bacon at the bottom and sides. In the holes between the pan and the
vegetable put a stuffing of minced meat, with breadcrumbs, yolks of eggs,
mushrooms, seasoning of the usual kinds, in fact, a good forcemeat. Press
this well in, and pour over it a thin gravy. Let it cook gently, and when
the gravy on the top has disappeared put a dish on the top of the
saucepan, turn it upside down and slip the cauliflower out. Serve very
hot.
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