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Cauliflowers With Parmesan Cheese

Prepare and dish up the cauliflowers. Put a large spoonful of Bechamel sauce into a stewpan with four ounces of grated Parmesan cheese, two ounces of fresh butter, the yolks of four eggs, a small piece of glaze, some lemon juice, nutmeg, pepper and salt; stir over a fire until it be well mixed without boiling; then pour over the cauliflowers so as to mask them entirely with it. Smooth over with the blade of a knife, and cover the top with a coating of grated Parmesan cheese; place them in the oven, and as soon as they have acquired a bright yellow color, put a border of croutons of fried bread round the base and serve.