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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 392)~86% of the text changedremovedadded
1 stk blomkålhode (kokt mørt, men helt). blomkaalhode 25 g smør. gr. smør 25 g hvetemel. 1,5 dl kjøttkraft. gr. hvetemel 1 1/2 del. kjøtkraft 2 stk eggeplommer (til jevning). eggeblommer salt 1 ss spiseske fløte. salt (etter smak). kavring (til å strø over). Rens og bløt ut blomkålen Blomkaalen behandles som i grunnoppskriften, og kok den ovenfor forklaret, koker til den er mør, men maa ikke går i stykker.. Del kålen i små buketter gaa itu. Deles op og legg dem ordnes i små gratengformer (skjell), eller legg hele hodet smaa buketter, som lægges i et ildfast fat.. Smelt smøret, rør inn melet og spe skjæl. Smørret smeltes, irøres melet, spædes med kjøttkraften. Kok opp, ta kjelen av platen og jevn sausen kraften, gives et opkok, jevnes med eggeplommer eggeblommerne og fløte. Smak til med salt.. Hell sausen over blomkålen, strø fløten, saltes. Denne saus lægges over kavring og sett formene blomkaalbuketterne, bestrøes med kavring, sættes i en varm stekeovn (ca. 225 °C) i 5 minutter – 10 minutter hvis hodet ligger minutter. Blomkaalhodet kan lægges helt i fat. ildfast fat, og sausen lægges over. Steker da i 10 minutter.

Note on Modernised

Mål er omregnet til moderne enheter (dl, ss). «Skjæl» er forklart som små gratengformer, og ovnstemperatur er anslått til 225 °C. Kavring er beholdt som topping.

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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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