Today’s recipe
CAULIFLOWER FONDUE Place a cauliflower, steamed whole or cooked florets in a serving dish. Melt two tablespoons of butter and stir in one tablespoon of cornflour. Remove from heat. Blend in one cup of white wine. Add plenty of cheese and heat until melted. Pour the sauce over the cauliflower, sprinkle with breadcrumbs and some grated cheese. Place under grill until top is browned. Serve with a tossed salad and fresh bread or toast.
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Bibliographic details
Press, 24 May 1985, Page 2
Word Count
76Today’s recipe Press, 24 May 1985, Page 2
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Acknowledgements
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