Red and green grape gratin from The Best of Gourmet 1991 (page 248) by Gourmet Magazine Editors

  • lemons
  • slivered almonds
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  • EYB Comments

    Strain the pastry cream through a fine sieve into a bowl and chill it, its surface covered with a buttered round of wax paper, for 1 hour before covering grape mixture and broiling.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Strain the pastry cream through a fine sieve into a bowl and chill it, its surface covered with a buttered round of wax paper, for 1 hour before covering grape mixture and broiling.

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