- 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...
- eggs,
usually ****ociated with Ghent.
Chicons au gratin/Gegratineerd witloof:
Belgian endives au gratin in béchamel
sauce with cheese.
Often the endives...
-
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...
-
Insects au gratin by
Susana Soares...
- 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...
- many
dishes especially in the highlands. A po****r
starter of chou chou
au gratin (baked with a
cheese sauce), as a side with a meal and even as a dessert...
- 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...
-
oysters are
baked in the s**** or can be made in a
small c****erole dish or
au gratin dish. The dish was
named for Jean-Baptiste Le
Moyne de
Bienville (1680–1767)...
-
particularly the
commune of Romans-sur-Isère, and are
frequently served au gratin.
Ravioli filled with
halloumi are a
traditional pasta dish of Cypriot...
-
courant up-to-date;
abreast of
current affairs.
au fait
being familiar with or know
about something.
au gratin "with gratings",
anything that is
grated onto...
