Wednesday, 2 January 2008
Chonfleur au Gratin
Boil a large cauliflower twenty minutes in salted water. When tenderdrain 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.
posted by kanx1976 at
03:47
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