Buttered broccoli gratinéed with cheese (Brocoli à la Milanaise) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • broccoli
  • Parmesan cheese
  • butter

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

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

  • smtucker on June 26, 2016

    Like so many of Julia's recipes, the vegetable, if you follow her instructions, gets way overcooked. I had fresh-from-the-farm broccoli and needed a side dish for tonights' dinner. I blanched the broccoli until the tip of a knife inserted but not all the way, shocked and then into a gratin pan with the melted butter. After 15 minutes, added some grated parmesan cheese and let it go another 10 minutes. I am not convinced that the melted butter is needed in addition to the coating of the gratin pan with butter. In the future, I might simply add the cheese at the same time, and use a broiler/salamander to get a bit more of a crispy topping. I highly recommend ignoring her cooking times, though in fact, this dish is so simple, a recipe might not be required.

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