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No 161 Cauliflower alla Parmigiana

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole,
stock.
Boil a cauliflower in salted water, then sautez it in butter, but
be careful not to cook it too much. Take it off the fire and strew
grated Parmesan and Cheddar over it then put in a fireproof dish
and add a good spoonful of stock and one of Espagnole (No. 1), and
put it in the oven for ten minutes.











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