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Gratin (French: [ɡʁatɛ̃]) is a
culinary technique in
which a dish is
topped with a
browned crust,
often using breadcrumbs,
grated cheese, egg or butter...
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Gratin dauphinois (/ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a
French gratin of
sliced raw
potatoes baked in cream, from the Dauphiné
region in south-eastern...
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Forcemeats are
usually produced from raw meat,
except in the case of a
gratin.
Meats commonly used
include pork, fish (pike, trout, or salmon), seafood...
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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 called...
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Doria (ドリア, doria) is a type of rice
gratin po****r in ****an.
Cooked white rice is
topped with sautéed meat, such as
chicken or shrimp, and vegetables...
- a
substantial topping of
grated cheese, put
under a
grill and
served au
gratin.
According to one writer, the
classic gratinée des
Halles transcended class...
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Alpine flavour with
dishes such as fondue,
raclette common,
gratin dauphinois and
gratin savoyard. The
region is also
famous for its
Bresse poultry and...
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Feast & Fêtes Catering. His
restaurants include Daniel, Le Pavillon, Le
Gratin, Café Boulud,
Maison Boulud, Joji, and Joji Box, db bistro, Bar Boulud,...
- Rice
baked with béchamel sauce. It is a ****anese
Western dish
similar to
gratin. Fish head c****erole –
Chinese cuisine Flying Jacob – Type of c****erole...
- made from
braised meat and
rendered fat,
similar to pâté)
Gratin de
blettes (spinach beet
gratin) Bœuf
bourguignon (beef
stewed in red wine) Coq au vin (chicken...
