au gratin

Eggs a la tripe, au gratin, a l'Aurore, a la Dauphine, a la Poulette, a la Tartare, a la Venitienne, a la Bordelaise , and so on, and so on.

"Ah, Monsieur du Ronceret, I've cooked the cauliflowers au gratin expressly for you, for mademoiselle knows how you like them; and she said to me: 'Now don't forget, Mariette, for Monsieur du Ronceret is coming.'"

When we started on the Crab Meat au Gratin, we were pleasantly surprised.

Next, we tried Crab Meat au Gratin. We liked how there was a generous amount of crab meat in the dish.

To provide our customers with more inspiration, from 4/22 to 5/31, Regent Taipei's 1F azie will present the Braised Pork Sauce Extravaganza - a series of inspired dishes including the British Warm Salad, Korean Bibimbap, Italian Pasta, Japanese Risotto Au Gratin and American French Fries, each dish starting at NT$250.

Other dishes to watch out for include Chateau 1771's five-hour duck by chef Vicky Pacheco; Chef Jessie of Rockwell Club's brandade de morue au gratin and clear essence of wild gam with dumpling by Chef Jessie Sincioco; La Mere Poulard Manila's beef cheek confit with gratin douphinois and red wine sauce by chef Clement Damotte; Spiral Manila's smoked salmon dome with asparagus mousseline and poached egg by Chef Julien Cosse; and Cafe Ysabel's tarte tatin with mulled red wine ice cream and saucebeurrenoisetteby Chef Gene Gonzalez.

Brandade de morue au gratin from Chef Jessie Rockwell Club At one degustation table along the corridor of Champagne Room, chef Jessie Sincioco was busy preparing Essence of Wild Game with Herb Dumpling, which she eagerly had me sample: delicious, clean, savory broth in a shot glass.

My wife is a better cook than me, but ever since I was on Masterchef in the UK, my wife makes me do the cooking :-) One of my favorite dishes is a simple breaded halibut with au gratin potatoes and green beans.

My siblings and I easily recall our family Christmas Eve because Mama's menu was the same every year: American ham from the big can cooked in pineapple and glazed; fish au gratin; Russian salad; baked pork loin served with whole kernel corn; and a roast chicken from her window and door supplier (she was an architect).

And look at all the menus that persist in calling a pre-dinner drink an aperitif, talk about jus (rather than juice), petit fours (small fancy cakes or sweets), cafe au lait (coffee with milk), vinaigrette (oil or wine vinegar dressing), soupe du jour (soup of the day) and au gratin (sprinkled with breadcrumbs or grated cheese).