(Cavolfiore Colla Balsamella)
Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted water. Then cut it in sections and brown with butter, salt and pepper. Put it in a baking tin, throw over a small pinch of grated cheese, cover with the balsamella (No. 54) and brown the surface.
Serve this cauliflower as an entremets or as a side-dish with boiled chicken or a stew.