Vegetable Marrow au Gratin

Name: Vegetable Marrow au Gratin
Ingredients: some nicely boiled and well-drained slices of vegetable marrow; season with salt; and pepper; a well-reduced white sauce (cold); a mixture of breadcrumbs and grated cheese; tiny bits of butter

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 69. The excerpt below is the record exactly as published.

VEGETABLE MARROW AU GRATIN "DLACE some nicely boiled and well-drained slices of vegetable marrow in a buttered dish ; season with salt and pepper and cover com- pletely with a well-reduced white sauce (cold) ; sprinkle with a mixture of breadcrumbs and grated cheese ; place a few tiny bits of butter

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