- breadcrumbs, then baked. Sole
au gratin is a sole
gratin,
often covered with mushrooms. Many fish-based
gratins use a
white gratin sauce and
cheese and brown...
- la
dauphinoise and
gratin de
pommes à la dauphinoise.: 725 It is
distinguished from
ordinary gratin potatoes (potatoes
au gratin) by the use of raw rather...
-
Funeral potatoes is a potato-based
hotdish or c****erole,
similar to
au gratin potatoes, po****r in the
American Intermountain West and Midwest. It is...
- eggs,
usually ****ociated with Ghent.
Chicons au gratin/Gegratineerd witloof:
Belgian endives au gratin in béchamel
sauce with cheese.
Often the endives...
- Soubise, a
salpicon of
cooked and
pureed rice and onions; used
primarily "
au gratin". (steaks, tournedos)
Soubise sauce,
based on Béchamel sauce, with the...
-
Poule au Pot, Chez Baratte,
Au Pied de
Cochon –
served the soup with a
substantial topping of
grated cheese, put
under a
grill and
served au gratin. According...
- (lettuce with bacon, croûtons and a
poached egg),
marrons glacés and
cardoon au gratin.
Wikimedia Commons has
media related to Rhône-Alpes. List of châteaux...
-
wrapped in pastry. "He
completely changed the dish and made it a kind of
au gratin". Tselementes' version—which is now ubiquitous—has a
bottom layer that...
- Bar•B•Q, and
Loaded Spud varieties. On
February 4, 2008,
Mexican Chili and
Au Gratin were
reintroduced back to Canada.
Other products include Dutch Crunch...
- gelatin.
au gratin Prepared in the
gratin style.
Foods served au gratin are
topped with
breadcrumbs or
cheese then
browned under a broiler.
au jus Foods...
