Gratin - 4 cooking recipes

This means "bake the dish quickly, covered with sauce, usually under a hot grill... to form a light brown crust (gratin) on top, sprinkle the dish with breadcrumbs or grated cheese and place small pieces of butter on top." Only in this book of hers there are homemade recipes for gratin from the thymus glands, from brains, from potatoes (the famous dauphinoise, with onions and anchovies, and ham, and sausage), from chicken, from turkey, from salmon, from leeks with pork, from chicory with smoked meats. There are also dessert options for this preparation of lunches and dinners. Most often, bechamel sauce is used in gratins. It is very popular in France and Italy. it is made from butter, flour and milk or cream. In addition to salt, the obligatory spices are nutmeg and white pepper (it plays with new colors in this combination). For meat versions of gratin, the meat is first brought almost to readiness, and then laid out in a mold, interspersed with vegetable and sauce layers. Gratinated vegetables are most often prepared initially in oven, fill with dressing (bechamel, milk, cream, broth, etc.) and cover with foil. When ready, open and create a top for baking and, possibly, crunch. Sweet gratin recipes - from berries and fruits, nuts. With sabayon cream and fluffy meringue instead of cheese.