926 | Cauliflower au Gratin.
—Pare, pick, cook, and drain one large or two medium-sized cauliflowers as for No. 925. Cut off the roots; then place them on a buttered baking-dish, covering them with a pint of good béchamel (No. 154), to which three tablespoonfuls of grated Parmesan cheese have been added. Sprinkle the top with three more tablespoonfuls of grated cheese and a little fresh bread-crumbs. Place the dish in the oven and let it get a golden brown color. It will require about twenty minutes’ cooking, but care must be taken to turn the dish frequently, so that the cauliflower will be equally well browned all over.