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Title: Califlower & Tomato Meringue
Categories: Dinner pies, Vegetarian
Yield: 1 Batch

1 sm Cauliflower
2 Tomatoes
2 oz Butter
1 1/2 oz Flour
2 Eggs
1 c Milk
1 tb Cheese; grated
Seasoning; to taste

Cook the cauliflower and divide it into florets; remove the skin and
seeds from the tomatoes and cut them up into small pieces. Melt the
butter in a saucepan and stir in the flour; when a thick paste is
formed add the milk, by degrees, stirring quickly all the time and
continue the stirring until the mixture has boiled for a few minutes
and is perfectly smooth and very thick. Remove the pan from the stove
and add the cheese and salt, pepper, and a little nutmeg, then beat
in separately the yolks of the eggs, and when they are well mixed,
add the cauliflower and the tomatoes, turn the mixture into a
buttered pie-dish and put it in a moderate oven for 10 minutes. Add a
pinch of salt to the whites of the eggs and whisk them to a very
stiff froth; season with celery salt & pepper and spread quickly and
neatly over the top of the cauliflower mixture, then replace the dish
in the oven and continue the cooking until the white of egg is a pale
fawn colour, when it will be ready to serve. This dish should be
accompanied by potato rissoles.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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