Chapter X · Leading Culinary Operations · No. 268
This culinary operation plays a sufficiently important part in the work to warrant my detailing at least its leading points.
The various kinds of the order “Gratins” are (1) the Complete Gratin; (2) the Rapid Gratin; (3) the Light Gratin; (4) Glazing, which is a form of Rapid Gratin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 268, p. 127. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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