Cauliflower ‘Al Gratin’
Boil a head of cauliflower in salted water, then break it in small pieces into a sauté-pan with four ounces of fresh butter. As soon as it boils put it on a dish and pour a Béchamel sauce (see Sauces, p. 119) over it. Put it in the oven, and when browned serve in the same dish.