1.8 kg (4 lb) cauliflower, trimmed weight
scant 1/2 (us) cup (100 ml) dry white wine
3/4 stick (6 Tbsp) 75 g butter
350 g (12 oz) onion, skinned and chopped
8 oz (225 g) mushrooms, wiped and thinly sliced
3/4 cup (75 g) 3 oz plain flour (All purpose)
900 ml (1 1/2 pints) milk
8 oz (225 g) English Cheddar cheese, grated
salt and freshly ground pepper
scant 1/2 (us) cup (100 ml) dry white wine
3/4 stick (6 Tbsp) 75 g butter
350 g (12 oz) onion, skinned and chopped
8 oz (225 g) mushrooms, wiped and thinly sliced
3/4 cup (75 g) 3 oz plain flour (All purpose)
900 ml (1 1/2 pints) milk
8 oz (225 g) English Cheddar cheese, grated
salt and freshly ground pepper
method
1. Cut the cauliflower into very small florets, boil for 2-3 minutes until barely tender. Drain well and cool.
2. In a small saucepan bring the white wine to the boil. Reduce over high heat until about 1 5 ml (1 tbsp) remains.
3. Melt the butter in a large saucepan. Saute the onion and thinly sliced mushrooms until softened. Remove with a slotted spoon.
4. Stir the flour into the pan, adding extra butter if necessary. Cook for 2 minutes, stirring. Remove from the heat and gradually stir in the milk and reduced white wine. Bring to trie boil, stirring, then simmer 4-5 minutes. Stir in cauliflower, mushrooms and onions. Simmer for a further 2 minutes. Reduce the heat, stir in the cheese. Season carefully. Leave until cold before filling the vol-au-vents.
2. In a small saucepan bring the white wine to the boil. Reduce over high heat until about 1 5 ml (1 tbsp) remains.
3. Melt the butter in a large saucepan. Saute the onion and thinly sliced mushrooms until softened. Remove with a slotted spoon.
4. Stir the flour into the pan, adding extra butter if necessary. Cook for 2 minutes, stirring. Remove from the heat and gradually stir in the milk and reduced white wine. Bring to trie boil, stirring, then simmer 4-5 minutes. Stir in cauliflower, mushrooms and onions. Simmer for a further 2 minutes. Reduce the heat, stir in the cheese. Season carefully. Leave until cold before filling the vol-au-vents.
serving amount
fills 20 x 7.5-cm (3-inch) vol-au-vents
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