Cauliflower Mornay
(6 servings)
1 large cauliflower, cut into flowerets
1/4 cup butter
2 tbsp flour
1 cup chicken stock
1 cup cream
salt and freshly ground white pepper
2 egg yolks, lightly beaten
2 tbsp grated Parmesan cheese
Cook cauliflower in salted water until just tender. Drain well. Turn into hot serving dish or casserole.
While cauliflower is cooking, make a sauce of 2 tbsp butter, flour, stock and cream. Season with salt and pepper to taste.
Mix egg yolks with bit of sauce and add, stirring, to the sauce. Add cheese and remaining butter. Mix until cheese has melted.
Serve over cauliflower; or use a heatproof casserole, sprinkle top with extra grated cheese, and broil to a golden brown.