Cauliflower with Parmesan Cheese

Prepare and dish up the cauliflowers as directed above; put a large spoonful of white 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 this preparation over the fire until well mixed, without boiling; pour it on the cauliflowers, so as to mask them entirely with it. Smooth the dome over with the blade of a knife, and cover the top with bread-crumbs and Parmesan cheese; place them in the oven for about a quarter of an hour; when they have acquired a bright-yellow colour, put a border of croutons of fried bread round the base, and serve. The croutons may be stuck round the bottom of the dish to form a coronet previously to dishing up the cauliflowers, so as to prevent them from spreading.