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