Soufflé of Cauliflower à la Baronne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim a nice cauliflower, put it to blanch, then rinse it and put it into boiling water with a little salt, and let it cook till tender; take up again, drain and cut it in neat pieces and place them...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Mixing bowl
- Whisk
- Baking dish
- Oven
- Stove
- Spoon
Ingredients
- eggs
- parmesan cheese
- cold milk
- cayenne
- raw yolks of eggs
- fine flour
- parsley
- butter
- browned breadcrumbs
- white pepper
- soufflé mixture
- tomatoes
- salt
- water
- cauliflower
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