A cabbage, apple, ham, meat, shallot, cream and cheese gratin (Gratin de chou) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 210) by Mireille Johnston

  • Granny Smith apples
  • light cream
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute pork, chicken, or any leftover meat for boiled beef; tart apples for Granny Smith apples; bacon for salt pork; and country ham for boiled ham.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork slowly cooked with onions, red wine and herbs (Civet de porc); Hare (or turkey) marinated, then cooked with cream and grapes (Lièvre de Pâques)

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.

Notes about this recipe

  • Eat Your Books

    Can substitute pork, chicken, or any leftover meat for boiled beef; tart apples for Granny Smith apples; bacon for salt pork; and country ham for boiled ham.

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