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Patience Gray, Primrose Boyd

Cooking au gratin

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Cooking au gratin applies to preparations baked in the oven, in open receptacles of earthenware or china, which are finished with a sprinkling of breadcrumbs and oiled butter or olive oil, which turns a crisp golden brown and contributes to the texture and the appearance of the dish.

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