Chonfleur au Gratin





Boil a large cauliflower twenty minutes in salted water. When tender
drain and put on the dish on which it is to be served. Make a sauce of
two ounces of butter, one ounce of flour and half a pint of milk,
one ounce of grated Parmesan cheese, salt and cayenne. Mix this well,
putting in the cheese last. Pour it over the cauliflower and sprinkle
more cheese over the top. Set in a hot oven until browned and serve at
once.





CHOCOLATE. MRS. W. E. THOMAS. Chopped Celery Sauce facebooktwittergoogle_plusredditpinterestlinkedinmail

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