Evening Republican, Volume 17, Number 288, Rensselaer, Jasper County, 3 December 1913 — Cauliflower au Gratin. [ARTICLE]

Cauliflower au Gratin.

Boil a fine cauliflower tender in milk and water mixed in equal proportions, and salted. Prepared a white sauce diluted with milk to a creamy consistency. When cooke'd tender, break the cauliflower into clusters, put a layer into a baking dish, sprinkle with grated parmesan and moisten with sauce. Repeat to form a second layer. Scatter bread crumbs over all, and dot with bits 61 Butter! Bake golden brown. Meanwhile prepare a garnish of hard-boiled egg in the following manner: Boil four eggs hard, separate the yolks and whites. Rub the yolks to cream with a bit of butter and season with salt, paprika and nutmeg. Add some finely minced ham or chicken and form the mass into little balls. When the gratin is baked set the dish in a paper gratin holder and garnish with the tiny egg balls laid on pieces of chopped hardboiled whites and serve very hot.