Vegetable au Gratin

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
for the vegetable
for the topping
Instructions (7)
  1. Arrange the vegetable (either freshly cooked or left from a previous meal) on a buttered fireproof china dish.
  2. Pour over it sufficient liquefied butter to moisten it nicely.
  3. Dust it lightly with freshly ground black pepper and some grated Parmesan cheese.
  4. Have ready equal parts of freshly grated and sieved white breadcrumbs and grated Parmesan.
  5. Strew this liberally over the dish, moistening it well with liquefied butter.
  6. Repeat this strewing, if necessary, to cover the cauliflower well.
  7. Bake till browned.
Original Text · last edited 4 days ago
—— au gratin.—For this arrange the veget- able (either freshly cooked or left from a previous meal) on a buttered fireproof china dish, pour over it sufficient liquefied butter to moisten it nicely, dust it lightly with freshly ground black pepper and some grated Parmesan cheese; have ready equal parts of freshly grated and sieved white breadcrumbs and grated Parmesan, and strew this liberally over the dish, moistening it well with liquefied butter, repeating this strewing, if necessary, to cover the cauliflower well, and bake till browned.
Notes
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