Vegetable Marrow au Gratin

Ingredients

• 2 fair-sized vegetable marrows
• sprinkle each layer with salt and pepper
• a little white sauce
• cover with a few breadcrumbs and some grated cheese

Method

1. 1

   Peel marrows, cut in half, remove seeds, and parboil in salted water.

2. 2

   Drain, cut into slices, butter a baking dish, layer marrows with seasoning and sauce, cover with breadcrumbs and cheese, and bake for about half an hour.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 99. The excerpt below is the record exactly as published.

Vegetable Marrow au Gratin. Peel thinly 2 fair-sized vegetable marrows, cut each in half, remove the seeds, and parboil in slightly salted water. Take up the marrows and drain them on a sieve, then cut them into slices not too small. Have ready an oval baking dish, butter it well, and place in it the sliced marrows. Sprinkle each layer with salt and pepper and a little white sauce, spread a little sauce over the surface, and cover with a few breadcrumbs and some grated cheese

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