Gratins and puddings

Cauliflower gratin from Erken (1914): boiled cauliflower in small dishes under a sauce thickened with egg yolks and cream, with breadcrumbs, gratinéed.

Cauliflower pudding (chou-fleur au gratin) from Erken (1914): boiled cauliflower layered in an egg-rich butter panade, steamed or baked in a water bath.

Erken's Jerusalem artichoke pudding from 1914: fried artichoke slices layered with cheese and sauce, gratinéed with rusk crumbs and butter for ½–¾ hour.

Brussels sprout omelet (choux de Bruxelles au gratin) from Erken (1914): boiled sprouts in a batter of butter, flour, milk and eggs, baked half an hour.

Erken's spinach gratin with hen (1914): spinach, egg yolks and sliced hen in white sauce, gratinéed with rusk crumbs and butter for about 20 minutes.

Erken's spinach soufflé (1914): spinach and flour sweated in butter, thinned with cream, folded with egg yolks and whipped whites, cooked in a water bath.