Miroton au gratin

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

underdone meat of any kind ↝ Pheasant, raw, meat only [Poultry Products]
finely chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
onions or shallot ↝ Onions, raw [Vegetables and Vegetable Products]
stock
grated and seasoned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
wine ↝ Wine, rice [Wine]

Instructions (7)

Slice down neatly some underdone meat of any kind.
Lay these slices on a buttered tin.
Strew them well with finely chopped mushrooms, parsley, chives, onions or shallot.
Pour in at the side as much stock as will come level with, but not cover, the meat.
Strew grated and seasoned breadcrumbs freely over it all.
Bake for twenty to thirty minutes till the moisture is nearly all evaporated.
If liked, mix a little wine with the stock used in moistening it.

Original Text · last edited 4 days ago

Miroton au gratin.—Slice down neatly some underdone meat of any kind, and lay these slices on a buttered tin, strewing them well with finely chopped mushrooms, parsley, chives, onions or shallot, and pour in at the side as much stock as will come level with, but not cover, the meat; strew grated and seasoned breadcrumbs freely over it all, and bake for twenty to thirty minutes till the moisture is nearly all evaporated. (If liked mix a little wine with the stock used in moistening it.)

Notes

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