Gratin
Gratin (pengucapan bahasa Prancis: [ɡʁatɛ̃]) adalah sebuah teknik kuliner di mana bahan makanan ditaburi dengan remahan yang mencoklat, sering kali menggunakan tepung roti, parutan keju, telur dan/atau mentega.[1][2][3] Gratin berasal dari masakan Prancis dan biasanya dihidangkan dalam hidangan dari beberapa jenis.
Lihat pula
Referensi
- ^ Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8
- ^ The American Heritage Dictionary of the English Language, Fourth Edition definition from dictionary.com Diarsipkan 2016-03-07 di Wayback Machine.
- ^ Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. hlm. 1101.
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