Boil two balls of cauliflower, drain them and then mash them with a
fork. Separately prepare a béchamel sauce with 1/2 litre of milk,
3 spoons of flour and 50 gr. of butter. When the béchamel sauce
is tepid, add two eggs and an egg yolk, some salt and nutmeg.
Mix the béchamel sauce with the mashed cauliflower, then put
the mixture in a mould and cook it in a double saucepan. Serve it hot.
Text Tebaldo Lorini
Translated by Gianna Toni