270—Rapid Gratin

Proceed as above, with duxelle sauce, but the products treated with it, viz., meats, fish, or vegetables, are always cooked and warmed in advance. All that is required, therefore, is to effect the formation of the gratin as quickly as possible.

To do this, cover the object under treatment with the necessary quantity of salt, besprinkle with raspings and butter, and set the gratin to form in a fierce oven.