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Au gratin

cooked or baked with a topping of either browned bread crumbs and butter or grated cheese, or with both.
Historical Examples

Stewed oysters on toast; ditto American fashion, au gratin; fried oysters.
Soyer’s Culinary Campaign Alexis Soyer

Turn part of this cream into an au gratin dish (sometimes called cocotte and sometimes Welsh rabbit dish).
The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) Various

au gratin, it aspires to more delirious joys: the pleasure yielded develops in proportion to the pains taken to produce it.
The Feasts of Autolycus Elizabeth Robins Pennell

May be dressed like soles, (au gratin,) but the usual way is to boil or fry, and serve on a napkin with anchovy sauce in a boat.
The Gastronomic Regenerator: Alexis Soyer

To prepare cream sauce for à la King and au gratin dishes, use four level tablespoons flour to each cup milk.
Mrs. Wilson’s Cook Book Mary A. Wilson

Stuff ’em with it three times a day—give it to them boiled, fried, au gratin, la Newburg!
The Danger Mark Robert W. Chambers

au gratin dishes, meat pie and various vegetables may be cooked at the same time.
Mrs. Wilson’s Cook Book Mary A. Wilson

Essentially a Cheese Puff, this is also au gratin when topped with both cheese and browned bread crumbs.
The Complete Book of Cheese Robert Carlton Brown

Top everything with plenty of grated cheese to make it authentically American au gratin.
The Complete Book of Cheese Robert Carlton Brown

covered and cooked with browned breadcrumbs and sometimes cheese Also gratinated


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