"Escalloped Fish Au Gratin - Literally Scrapings From The Pan...:

ESCALLOPED FISH AU GRATIN

Gratin is a type of casserole from French cuisine that is covered with cheese or buttered breadcrumbs and baked or broiled. Often gratins use potatoes, but it's not a requirement. It is a common misconception that a gratin must contain cheese, but a traditional French gratin is more often made with a Béchamel sauce.



To Make this Gratin:

Add one egg well-beaten to three cupfuls of seasoned mashed potato.

Make a border of the potato around a stoneware platter.

Put a layer of Béchamel Sauce on the bottom of the platter, then a layer of cold cooked flaked fish, cover with sauce, sprinkle with crumbs and grated cheese, dot with butter, and brown in the oven.

Serve in the same dish.




The World Is Your Oyster - Where Do You Want To Go?

Google
 






Organize your digital photos with this F R E E Google pack...


Click Here, Please!




Return from Escalloped fish au gratin to Cape Cod Cooking