Garnish à la Hongroise (For Various Preparations)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouquets of cauliflower
- butter
- grated cheese
- Sauce Mornay with Paprika
- chopped ham
Instructions
- Mould bouquets of cauliflower in small crème pots.
- Turn them out onto a buttered gratin dish and sprinkle them with grated cheese.
- Add chopped ham to a Sauce Mornay with Paprika.
- Coat the cauliflower with the sauce and glaze.