1 medium cauliflower
500 ml milk
450 g potatoes, quartered
salt, nutmeg
4 tbsp butter or margarine
3 tbsp flour
225 g mushrooms, chopped
100 ml water
1 egg
few sprigs parsley, finely chopped
Preheat oven to gas mark 7/220° C. Wash and trim cauliflower florets and soak for 30 minutes in salted water. Cook florets in fresh, salted, boiling water for 10 minutes
and drain. Boil the potatoes. When cooked, drain and immediately mash with 250 ml milk and 1 tbsp butter. Season with salt and nutmeg. Spread the mashed potatoes in an ovenproof dish and place cauliflower on top.
Keep warm.
Melt remaining butter or margarine and stir in the flour, mushrooms, water and remain-ing milk. Simmer for 5 minutes. Blend a little of the sauce with the beaten egg and return to pan but do not allow to boil. Season with salt, add parsley and pour over the cauli-flower. Place in a preheated oven on middle shelf and bake for 15 minutes and serve.