Stuffed Cauliflower a la Bechamel—Baked

Prepare, cook and drain the cauliflower the same as for fried bread-crumbs (No. 2718); scoop out the hearts and fill them with veal godiveau (No. 85),into which mix parsley and chives, both finely chopped. Place the cauliflower stalk downward on a buttered dish and cover over with allemande sauce (No. 407), into which mix half as much cooked herbs (No. 385). Strew the top with bread-crumbs and grated parmesan, pour butter over and push into a moderate oven for ten minutes; baste at frequent intervals and color the cauliflower; remove and decorate around with heart-shaped croutons fried in butter, then serve.