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The New Zealand Railways Magazine, Volume 9, Issue 5 (August 1, 1934)

Home Notes. Attractive and Delicious Cauliflower Dishes

Home Notes. Attractive and Delicious Cauliflower Dishes.

There are many ways in which vegetables may be worked into the menu. They can be used not only as an accompaniment to the meat course, but in such ways as whole luncheon or tea dishes, as entrees and also salads.

The cauliflower is a vegetable that can be made into a variety of appetising dishes. Cauliflowers are plentiful just now, and different ways of serving them may be tried.

In cooking cauliflowers they should never be allowed to become pink, or the flavour would be spoilt. Cook, head up, in boiling, salted water for twenty to twenty-five minutes.

Cauliflower au Grautin. —Cooked cauliflower, 2oz. grated cheese, ½oz. breadcrumbs, ½ pint melted butter sauce, ½ teaspoon made mustard, cayenne (if liked).

Method: Separate flowerets of cauliflower and place in buttered dish. Pour over it a thick coating of melted butter sauce, to which has been added the grated cheese, made mustard and cayenne pepper. Mix the rest of the grated cheese with the breadcrumbs and sprinkle over the top. Dot with butter and brown in a hot oven.