| Cauliflower Pudding
1 medium head cauliflower
4 tablespoons of butter
3 eggs, separated
1/4 teaspoon of salt
freshly ground pepper
6 mushrooms, chopped
1/2 teaspoon of chopped onion
1 teaspoon of chopped parsley
1 1/2 hard rolls
1 tablespoon of flour |
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Cook the cauliflower in boiling, salted water until tender. Drain and separate into flowerets. Cream 3 tablespoons of the butter. Add egg yolks, salt and pepper. Sauté mushrooms, onion and parsley in remaining tablespoon of butter for 5 minutes. Soak rolls in water. Squeeze dry. Break up and add to egg yolk mixture with mushrooms, onion and parsley and beat to mix well. Beat egg whites stiff and fold in. Butter a 2 - 3 quart casserole and sprinkle with flour. Place flowerets on bottom of casserole. Cover with a layer of mushroom mixture. Repeat until all ingredients are used up. Place casserole in pan of hot water and bake in 375ºF. oven for 45 - 50 minutes. Serves 4 |
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