Courge au Gratin

Ingredients

• a good-sized vegetable marrow
• one ounce and a half of butter or dripping
• a tablespoonful of flour
• rather more than half a pint of milk
• two tablespoonfuls of grated Parmesan cheese
• a mixture of fine breadcrumbs

Method

1. 1

   Boil marrow until nearly done, cut and remove seeds.

2. 2

   Place on a buttered dish.

3. 3

   Melt butter, mix with flour, gradually add milk, boil, then add seasoning and cheese.

4. 4

   Pour over marrow, sprinkle with breadcrumbs, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 43. The excerpt below is the record exactly as published.

COURGE AU GRATIN. CREPES A LA FRA^AISE. Consomme a la Monte Carlo (Monte Carlo Soup). — Take a truffle, cut it into slices, and with a column cutter cut from each slice as many rounds as can be had the size of a sixpence. Treat in the same way some Spanish red sweet peppers (pimientos dulces), so as to have equal quantities of both. Put all the rounds into a saucepan with as much consomme as may be necessary. Add salt to taste, bring slowly to the boil and serve. Filets de Soles a la Cardinal (Fillets of Sole with Prawns). — Butter a flat tin, lay in it the fillets of sole, sprinkle them with pepper and salt, and pour in enough white wine and fish stock to almost cover them; put a buttered paper on the top and place the tin in the oven for ten to fifteen minutes. Arrange the fillets on a dish with the following sauce poured over them : — Pound about twenty prawns in a mortar with some butter, having removed the shells of the tails ; pass this paste through a hair sieve and <lilute it with fish stock to the desired consistency. Mix on Little French Dinners, 77 the fire a small piece of butter with some flour, gradually add the above puree, flavour with a little pepper and nutmeg, and stir the sauce some little time till it is perfectly smooth. If necessary, improve the colour of the sauce by pounding some lobster spawn with the prawns. Noisettes d'Agneati Cendrillon (Fillets of Lamb with Cendrillon garnish). — Take the fillet from a loin of lamb, cut it in slices about three quarters of an inch thick, trim them all very neatly and cook them in a saute-pan with plenty of butter and a good sprinkling of salt. They should be underdone. Put each slice on an artichoke bottom, previously cooked in stock, mask each with some well-reduced puree of onions (Soubise) and add a sprinkling of gi*ated Parmesan cheese and a little butter melted. Put them in the oven to take colour, put a fine slice of truffle warmed in gravy on each and serve at once. Courge au Gratin (Vegetable marrow au Gratin). — Boil a good-sized vegetable marrow till rather more than three-parts done, divide it lengthwise, remove the pips, cut each piece in half transversely and lay the marrow on a well-buttered dish, previously rubbed with a shallot. In the meantime melt one ounce and a half of butter or dripping in a saucepan, add a tablespoonful of flour, and when thoroughly mixed, stir in by degrees rather more than half a pint of milk. Bring the sauce to the boil, then add pepper and salt to taste, and two tablespoonfuls of grated Parmesan cheese ; pour the sauce over the marrow, sprinkle the surface with a mixture of fine breadcrumbs

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