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Definition of Au gratin
1. Adjective. Cooked while covered with browned breadcrumbs (and sometimes cheese).
Lexicographical Neighbors of Au Gratin
Literary usage of Au gratin
Below you will find example usage of this term as found in modern and/or classical literature:
1. 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 ..."
2. 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 ..."
3. 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, ..."
4. 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 ..."
5. How to Cook in Casserole Dishes by Marion Harris Neil (1912)
"POTATOES au gratin 2 Ibs. potatoes i% pints (3 cups) boiling milk Salt, pepper,
and grated i garlic clove nutmeg to taste >£ Ib. grated cheese i egg 2 ..."
6. The Creole Cookery Book (1885)
"FISH au gratin.. Cut off the fins, and make an incision in the back; then butter
a saucepan, and put into it a teaspoonful of finely chopped onions and a ..."
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