Cauliflower a la Dubarry
For 4 people:
Clean 1 head of cauliflower, divide into florets and wash. Cook in plenty of salted water (about 10 minutes), drain into a sieve, quench cold and drain on kitchen paper.
Dice 200g of cooked ham as small as possible. Finely grate 100g Emmentaler. Grind 60g of Parmesan also finely. Whisk together 4 eggs and mix with the Emmentaler and Parmesan. Season with salt, pepper, nutmeg and lemon juice.
Turn the cauliflower florets into flour, then pass through the egg and cheese sauce and bread with breadcrumbs.
Then roast in the pan with olive oil from all sides.
The Countess Marie Jeanne du Barry (1743-1793), lover of Louis XV, was the successor to the famous Marquise de Pompadour. It ended tragically on the scaffold of the Jacobins.
