1 large cauliflower
1 large onion, sliced
2 oz. butter
2 tomatoes, skinned and sliced
1 oz. flour
1/2 pint milk
Salt and pepper
6 oz. cheddar cheese (grated)
4 eggs, separated
Method: Cut cauliflower in fleurettes, cook in boiling salted water, stems down, 5-10 mins. Saute onion in 1 oz. butter until soft; add tomatoes and cook 2-3 mins. Meanwhile, make sauce with remaining butter, flour and milk, season and add 4 oz. of cheese. Arrange cauliflower in a gratin dish, spoon over the onion and tomato mixture, coat with sauce. Beat the egg whites stiffly and arrange on top of cauliflower, making four pockets for egg yolks. Drop a yolk into each pocket. Sprinkle over the remaining cheese and grill until crisp and golden brown.
Source: contributed by Lorna Hosking (A.C.H. Gawler Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.32.
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