This section covers baked gratins, moulds and terrines. Gratins are vegetables mixed with cream or cheese and baked in the oven, or finished beneath a hot grill/broiler.
Moulds are vegetable mixtures encased in leaves, cooked in soufflé or mould dishes inside a bain marie and baked in the oven. They are allowed to rest for a few minutes before being unmoulded. Any leaves can be used to encase a mould - spinach, cabbage, lettuce, Chinese leaves/Nappa or celery cabbage, Swiss chard and vine/grape leaves. Moulds are much easier to cook than they might seem, and are among the prettiest main course dishes you can have. They can be made in individual ramekins and are a delicious way of starting a meal.