Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 32

2 small cauliflowers.

2 tablespoons breadcrumbs (wheatmeal).

1 gill milk.

1 teaspoon of vegetable extract (yeast product) if liked.

1 oz. dripping or cooking fat.

11/2 oz. flour.

Cook the cauliflowers as described on page 19. Then drain carefully and reserve the liquid, using it for the sauce, in part measure with milk.

Grease a fireproof dish and arrange the cauliflower sprigs in it, keeping them hot while making the white sauce. For this use 1¹/₂ oz. flour, 1 oz. fat and 1 gill milk. When boiled and smooth, add 2 gills of cauliflower stock in which the extract has been dissolved. Season well.

Pour the sauce over the cooked cauliflower, sprinkle with an even coating of browned breadcrumbs, and cook in a moderate oven till crisp. For a quick meal, brown beneath a heated grill until well coloured, and serve very hot.