Grimod’s Gratin

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

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.

Boil the pasta in salted