Cold Meat au Gratin

Name: Cold Meat au Gratin
Yield: 2 servings
Ingredients: a pint of cold meat; a generous half-pint of white or brown sauce; half a pint of grated bread crumbs; a scant table-spoonful of butter

From Miss Parloa's kitchen companion, 1887

Serves 2

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 294. The excerpt below is the record exactly as published.

Cold Meat au Gratin. Have a pint of cold meat cut into cubes, and seasoned with salt and pepper. Mix a generous half-pint of white or brown sauce with it. Turn into an escalop-dish hold- ing about a pint and a half, and cover with half a pint of grated bread crumbs. Dot this covering with a scant table-spoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.