Grimod’s Gratin

Name: Grimod’s Gratin
Yield: serves 4-6
Ingredients: big pinch ground cinnamon; salt and freshly ground black pepper; 4 oz peeled and diced turnip; 6 oz peeled and diced carrot; 4 oz trimmed and chopped celery; 12 oz dry macaroni; big pinch ground allspice; 3 oz butter plus a little for greasing; 4 oz peeled and diced parsnip; 8 oz trimmed and sliced leek; 6 oz block Parmesan – freshly grated; 1 lb chopped raw chicken livers – cleaned

Preparation info

serves
4-6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A hearty composite gratin, like lasagna or moussaka, of the type that cookery books used to label ‘family suppers’. It is adapted from a peculiar eighteenth-century gourmand, Grimod de la Reynière’s, potage à la camerani.

Ingredients

3 oz butter plus a little for greasing
salt and freshly ground black pepper
6 oz peeled a

Side dish
October

Method

Melt the butter in a large, heavy saucepan. Add all the vegetables and cook, partly covered, for about 30 minutes, stirring from time to time. Add the livers, a lot of black pepper, a little salt, the allspice and cinnamon about 10 minutes before the end of cooking. The vegetables should be almost tender and the liver cooked through. Boil off any excess liquid.