Definition of Gratin

1. n. The brown crust formed upon a gratinated dish; also, dish itself, as crusts bread, game, or poultry.



Definition of Gratin

1. Noun. The top crust of a dish, consisting of breadcrumbs or grated cheese heated under a grill; the dish itself. ¹

¹ Source: wiktionary.com

Definition of Gratin

1. a type of food crust [n -S]

Gratin Pictures

Click the following link to bring up a new window with an automated collection of images related to the term: Gratin Images

Lexicographical Neighbors of Gratin

graticulating
graticulation
graticulations
graticule
graticules
gratification
gratifications
gratified
gratifiedly
gratifier
gratifiers
gratifies
gratify
gratifying
gratifyingly
gratin (current term)
gratinate
gratinated
gratinates
gratinating
gratine
gratinee
gratineed
gratineeing
gratinees
grating
gratingly
gratings
gratins
gratiolin

Literary usage of Gratin

Below you will find example usage of this term as found in modern and/or classical literature:

1. Vital Records of Newburyport, Massachusetts, to the End of the Year 1849 by Newburyport (Mass.), Essex Institute (1911)
"gratin and Lydia, July 23, 1813. Harriet Augusta, d. ... gratin, jr. and Elisabeth, Nov. 24, 1846. Susanna, d. Michael and Mary, Aug. 25, 1774. ..."

2. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Cauliflower au gratin. Place a whole cooked cauliflower on dish for serving, ... Prepare as Cauliflower au gratin. Sprinkle with grated c\\w,se before ..."

3. The Cumulative Book Index by H.W. Wilson Company (1901)
"Л. В. gratin, Countess v. See Elizabeth und her l {crinan Karden. Arnold, Benedict. Hill. G: С. 75с. Bnrt. Arnold. Sir Edwin. After death in Arabia: M.. ..."

4. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"... CUTLETS AND AU gratin DISHES THE dishes in this chapter are largely made up of salpicon mixtures of cooked ingredients, enclosed when cold in egg and ..."

5. The Book of Entrées by Thomas Jefferson Murrey (1886)
"Macaroni, au gratin.—Break the long stems in two and cover them with water slightly salted, simmer fifteen minutes, drain and put the macaroni in au gratin ..."

6. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"Saumon au gratin a la Provencale. Should you have any salmon left from a previous dinner it is very good served in this manner (for description, ..."

Other Resources Relating to: Gratin

Search for Gratin on Dictionary.com!Search for Gratin on Thesaurus.com!Search for Gratin on Google!Search for Gratin on Wikipedia!

Search