The Quick Gratin

This is the same as the Complete Gratin except that the main ingredient, be it meat, fish or vegetable is always cooked and reheated in advance so that all that is necessary is to bring about the formation of the gratin in the shortest space of time.

The food only needs therefore to be covered with just sufficient sauce to completely cover it, sprinkled with dry white breadcrumbs and melted butter and placed in a very hot oven to finish like a Complete Gratin.

The Light Gratin: This is applicable mainly to farinaceous foods such as macaroni, lasagnes, noodles and gnocchi and is formed by a combination of grated cheese, dry white breadcrumbs and butter. Here again the ultimate objective is the formation of a gratinated coating, uniform in colour and resulting from the melting of the cheese; for this a moderate heat is sufficient.