Cauliflower gratin
Instructions
Boil a large pot of salted water.
Divide the cauliflower into florets, wash and cook in boiling water.
Meanwhile, melt 40 g of butter in a saucepan.
Sprinkle with flour, stir for a minute, then pour in milk gradually, stirring constantly.
Bring to a boil, add salt and pepper.
Add the bay leaf, peppercorns, crumbled nut, stir and simmer for ten minutes.
You heat the oven to 200° c (thermostat 6).
Break the eggs, separating yolks from clear.
Grease a baking Tin with 10 g of butter.
Drain the florets.
Sift the sauce and Add egg yolks.
Stir, taste and add salt if necessary.
Add the lemon juice.
Whip egg whites the egg whites and then the sauce.
Pour half of the latter in the baking dish.
Cover with the florets of cauliflower, then with the rest of the sauce.
Mix bread crumbs and cheese and sprinkle them on along with the remaining butter.
Bake and cook for 30 minutes.
Serve immediately.
Ingredients and dosing for 4 persons
- 1 small cauliflower
- 3 tablespoons of grated emmenthal cheese
- 50 cl of milk
- 1 nut for chicken soup
- 1/2 leaf laurel
- 75 g of butter
- 25 g of flour
- 3 eggs
- 2 tablespoons of breadcrumbs
- 1 tablespoon of lemon juice
- Salt
- Pepper
- 6 grains pepper