Grimod’s Gratin

Preparation info
  • serves

    4-6

    • Difficulty

      Easy

Appears in

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

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