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Cauliflower Gratin

Cauliflower gratin: boiled cauliflower divided into florets in small gratin dishes, covered with a sauce of 25 g butter, 25 g flour and 1.5 dl meat stock thickened with 2 egg yolks and 1 tbsp cream, sprinkled with breadcrumbs and gratinated 5 minutes in a hot oven (10 minutes for a whole head in a dish).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 392 (falt i det fri)

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About the dish

A quick gratin of boiled cauliflower with an egg-thickened stock sauce. Erken suggests both serving in small shells (scallop dishes) and the whole head in an ovenproof dish.

How to make it

  1. 1

    Boil the cauliflower

    Clean and soak the cauliflower as in the basic recipe, and boil it until tender but not falling apart.

  2. 2

    Divide it up

    Divide the cauliflower into small florets and place them in small gratin dishes (shells), or lay the whole head in an ovenproof dish.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with the meat stock. Bring to a boil, take the pot off the heat and thicken the sauce with the egg yolks and cream. Season with salt.

  4. 4

    Gratinate

    Pour the sauce over the cauliflower, sprinkle with breadcrumbs and put the dishes in a hot oven (about 225 °C (435 °F)) for 5 minutes – 10 minutes if the head is lying whole in a dish.

Changes from the original

Measurements have been converted to modern units (dl, tbsp). "Skjæl" is explained as small gratin dishes, and the oven temperature is estimated at 225 °C (435 °F). Breadcrumbs are kept as the topping.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 392) → 1949 (korrekturlest, s. 432)~54% av teksten endretfjernetlagt til
1 blomkaalhode 25 gr. smør 25 gr. hvetemel 1 1/2 del. kjøtkraft 2 eggeblommer salt 1 spiseske fløte. Blomkaalen Blomkålen behandles som ovenfor forklaret, forklart, koker til den er mør, men maa må ikke gaa gå itu. Deles op og ordnes i smaa små buketter, som lægges legges i skjæl. Smørret skjell. Smøret smeltes, irøres melet, spædes spes med kraften, gives gis et opkok, jevnes med eggeblommerne eggeplommene og fløten, saltes. Denne saus lægges legges over blomkaalbuketterne, blomkålbukettene, bestrøes med kavring, sættes settes i en varm stekeovn i 5 minutter. Blomkaalhodet Blomkålhodet kan lægges legges helt i ildfast fat, og sausen lægges legges over. Steker da i 10 minutter. Resten av smøret brunes ganske lett og helles over kålen, idet den skal serveres.

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Frequently asked questions

How long should the gratin stay in the oven?
If the cauliflower is divided into small florets in shells, 5 minutes in a hot oven is enough. If you place the whole cauliflower head in an ovenproof dish, it bakes for 10 minutes.
What is the sauce made of?
A roux-based sauce of 25 g butter and 25 g wheat flour, thinned with 1 1/2 dl meat stock, brought to a boil and thickened with 2 egg yolks and 1 tablespoon cream, plus salt.
How should the cauliflower be pre-boiled?
The cauliflower is boiled until tender, but must not fall apart. It is then divided up and arranged into small florets.
What is sprinkled on before baking?
Breadcrumbs (rusk – crushed dry crusts) are sprinkled over the sauce before the dish goes into the oven. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 392.

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