Le Gratin De Courgettes

Young Marrows Au Gratin

In France only very small marrows are eaten, the large marrows being used to feed cattle.


  • 3 or 4 small marrows
  • 2 ozs. of butter
  • 3 or 4 tablespoons of cream
  • 1 whole egg
  • 2 ozs. of grated cheese, salt and pepper


Peel and chop the marrows and put them in a saucepan with very little water, season with salt, and cook slowly, stirring frequently till the water has completely evaporated. Then put them in a fireproof dish, with the butter, cream, to which the egg has been added, a little of the cheese, and season well with salt and pepper. Sprinkle with the remaining cheese, dot with a few pats of butter, and cook in a brisk oven till the top is slightly browned.