[Sca-cooks] back to food by request :) was Re: Faith and chellenges

[Ana Valdes]

My grandmother (she was Italian) made a succulent cauliflower gratin
covered with a thick Bechamelsauce and a lot of cheese and nutmeg.
It was really elegant, the nutmeg was a hit.
Ana

On 5/31/06, Anne-Marie Rousseau <dailleurs at liripipe.com> wrote:
> on food
>
> ok, so I have a bunch of folks coming over and our recent CSA basket gave me a
> yummy cauliflower.
>
> anybody have a favorite collie gratin recipe? I have this vision of a creamy sauce
> with some sort of crunchy savory (parmasean/bread crumbs?) topping.
>
> any ideas? I know its not medieval but there's an amazing brain trust here...
>
> --Anne-Marie, who could fall back on the elizabethan collies with egg lemon sauce
> if need be....
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