Gratin

Ingredients

• a fairly generous layer of freshly made sifted white breadcrumbs
• finely minced parsley
• mushrooms
• shalot
• young spring onions or chives
• either grated fat bacon or tiny morsels of clarified dripping or butter
• a wineglassful of light French wine
• the same of good clear stock

Method

1. 1

   Strew the bottom of a fireproof dish with breadcrumbs, parsley, mushrooms, shallot, and bacon or dripping.

2. 2

   Season with salt and pepper, lay in your meat, cover with another layer of breadcrumbs, and add more dripping.

3. 3

   Pour over wine and stock, and bake in a quick oven for 10-15 minutes, adding more stock if it dries out.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.

gratin ; this derives its name from the fact that the ingredients at the bottom of the pan, and on its 118 ENTRIES. surface, are gratines, or browned and caught by the beat of the disb in which they are cooked. For this purpose you require a fireproof china dish of nice appearance as it must come to the table ; the white Limoges fireproof china is about the nicest, but there are also very pretty royal blue, and rich dark green dishes now to be had, that are well worth looking at. (Of course if preferred a silver dish may be used, but in this case be very particular to stand this on a folded sheet of kitchen paper, in a baking tin with boiling water about one-third the height of the inner silver dish, all round it, or else the latter will infallibly be burned, if not altogether spoiled. This hint may be well observed by cooks anxious to reheat any little plat without turning it out of its dish, but never forget the doubled sheet of paper as this absorbs the moisture and prevents the bottom of the silver dish from catching, as it infallibly would do, even if its sides were protected by the outside water). Having chosen your dish, in shape and size according to what you intend to use it for, strew the bottom with a fairly generous layer of freshly made sifted white breadcrumbs, finely minced parsley, mushrooms, shalot, young spring onions or chives (according to what you have), and either grated fat bacon or tiny morsels of clarified dripping or butter, according to the gratin you are making ; these ingredients should properly be well mixed first, and then spread at the bottom of the dish ; season with pepper and salt, then lay in your meat, and cover it with another layer of bread- crumbs, &c. , putting on this some more tiny bits of RECHAUFFES. 119 dripping or butter ; then pour over it a wineglassful of light French wine and the same of good clear stock

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