Cauliflower au Gratin from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim the cauliflower and blanch it; put it to boil in boiling water till it is tender; then take up and drain. Butter the dish on which it is to be served and put on it about two tablespoonfuls of ...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Whisk
- Grater
- Spoon
- Baking dish
- Oven
- Stove
Ingredients
- gruyère cheese
- bechamel sauce
- cayenne pepper
- cream
- salt
- water
- cauliflower
- butter
- parmesan cheese
- browned breadcrumbs
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