Timbale De Chou-Fleur (Cauliflower Mold) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Mastering the Art of French Cooking - Julia Child. See separate recipe for Sauce au Cari Ingredients:
1/4 cup stale white breadcrumb |
1/2 cup onion, minced |
1 tablespoon butter |
white pepper |
1/4 teaspoon salt |
1 pinch nutmeg |
1/2 cup swiss cheese, grated |
2/3 cup stale white breadcrumb |
5 eggs |
1 cup milk |
4 tablespoons butter |
3 cups cooked cauliflower, chopped |
salt |
pepper |
Directions:
1. Preheat oven to 325 degrees. Oil a 6-cup souffle mold. Roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
2. Cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
3. Scrape the onions in to a 3 qt mixing bowl. Stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
4. Beat in the eggs.
5. In a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
6. In a thin stream of droplets, beat in the hot milk and butter.
7. Fold the cauliflower into the custard mixture.
8. Turn the custard into the prepared mold and set mold in a pan of boiling water. Place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
9. Custard is done when a knife plunged through the center comes out clean.
10. Remove mold from water and allow to settle for 5 minutes.
11. Run a knife around the edge of the custard and reverse on a warm serving platter. Surround with choice of sauces (Sauce au Cari) and serve.
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