Gratin \Gra`tin"\, n. [F.] (Cookery) The brown crust formed upon a gratinated dish; also, the dish itself, as of crusts of bread, game, or poultry. [Webster 1913 Suppl.]
Toss again. Oil a gratin or baking dish as large as a roasting pan but suitable for bringing to table.
Lay the fish, skinned side up, on a grid laid across the gratin dish in which you will serve it, and grill for about 4 minutes under moderate heat. Turn the salmon, then sprinkle and press the savoury breadcrumbs lightly over it.
"Broccoli au gratin," Weichman pronounced as crates of broccoli appeared in the kitchen. "You gotta be flexible," he said, explaining the instant addition to the menu.
Wash and dry the body sacs inside and out and slice across into thin rings. Skin the tomatoes and lay them in an oiled gratin dish.
Add the milk and cook over a low heat for 30 minutes. Place a thin layer of polenta in a gratin dish, then the onion sauce, then a layer of ricotta.
Mix in the creme fraiche and about two-thirds of the crumbs. Butter a gratin dish generously.