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Cauliflower Gratin

Cauliflower gratin in shells: one cooked head of cauliflower divided into florets, covered with a thickened butter sauce (25 g butter, 25 g flour, 2 dl meat stock, 2 egg yolks, 1 tbsp cream), sprinkled with rusk crumbs and gratinated 5 min. Erken & Steen, 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 231 (falt i det fri)

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About the dish

En gratinert blomkålrett servert i skjell fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). «I skjæl» betyr servert i skjell eller små former som gratineres – en elegant porsjonsanretning fra det kalde og varme småretts-kapittelet.

How to make it

  1. 1

    Cook the cauliflower

    Wash the cauliflower and place it in water with 1 tsp vinegar. Cook it tender in boiling, salted water, taking care that it does not fall apart.

  2. 2

    Divide into florets

    Divide the cauliflower into small florets and place them in shells or small moulds.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with the stock. Bring to a boil and thicken with the egg yolks and cream. Season with salt.

  4. 4

    Gratinate

    Spoon the sauce over the cauliflower florets, sprinkle with rusk crumbs and place in a hot oven for 5 minutes.

Changes from the original

Spiseske modernisert til ss, dcl til dl. Eddik og kavring, som nevnes i fremgangsmåten, er lagt til i ingredienslisten. Mengder ellers uendret. Ingen priser i originalen.

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Frequently asked questions

What does "in shells" mean?
The dish is served in shells or small moulds that are gratinated in the oven – an individual serving.
Why vinegar in the cooking water?
A little vinegar keeps the cauliflower light and firm during cooking.

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