Boil three cauliflowers as before, and when done drain them upon a
cloth, then put a pint of good white sauce (No. 7) in a stewpan, with
half a pint of milk, season with a little pepper, salt, and cayenne,
reduce it over a sharp fire till getting thick, add half a pound of
grated Parmesan cheese and a quarter of a pound of grated Gruyer, mix
well and stir in two yolks of eggs, then put a little at the bottom of
your dish, dress some of the cauliflower in pieces upon it, which again
cover with sauce, proceeding thus till you have formed a dome, finishing
with the sauce all over, egg and bread-crumb lightly, put it in a warm
oven a quarter of an hour, salamander of a light brown colour, and
serve.