(Blomkålsgratin) Another dish for May and June, popular in Danish homes.
1 large cauliflower
5 oz (150 g) butter
5 oz (150 g) flour
About ¾ pint (3 ½-4 dl) water in which the cauliflower has been boiled
7 eggs
¼-½ pint (2 dl) milk
Salt and ground white pepper
Grated nutmeg
2 teasp. cornflour
Divide the cauliflower into sprigs.
Soak in salt water for a while and rinse well.
Boil up in slightly salted water.
Make a white sauce with the butter, flour and milk, adding enough cauliflower water to make a soft, smooth dough.
Allow to cool slightly and beat in the egg-yolks one by one.
Finally, fold in the stiffly beaten egg-white to which the cornflour has been added.
Season to taste and line the bottom of a ovenproof dish with the gratin mixture.
Add the cauliflower and pour over the remainder of the gratin mixture.
Bake at 350°F (175°C) for about 1 hour, testing with a knitting needle.
Serve with cold or melted butter.