Pile a little of the stuffing on each, and sprinkle a few browned bread-crumbs over.
Put them on a greased baking-sheet, and cook them in a moderate oven for about a quarter of an hour.
Cauliflower au gratin.
- Ingredients—1 cauliflower.
- 1 oz. of butter.
- 1 oz. of flour.
- 1 gill of water.
- 2 tablespoonfuls of cream.
- 2 oz. of grated Parmesan cheese.
- Pepper, salt, and a little cayenne.
Method.—Boil the cauliflower; remove the green leaves.
Place it, with the flower upwards, in a vegetable-dish, and press it into an oval shape.
Melt the butter in a small stewpan.
Mix the flour in smoothly.
Add the water; stir and cook well.
Then add the cream, and one ounce of Parmesan cheese, pepper, salt, and cayenne.