2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Ogreten Dauphinois is one of the many famous dishes with an appetizing red crust. There is a very interesting story connected with his name. In the distant 12th century, the French Count Guy IV of Albon came up with the idea to declare himself a Savoy dolphin. He even named his mansion in the Dauphin Alps and put dolphins on his coat of arms. The lands of the count do not border on water and for this reason the reason for his whim is not clear.
He later sold his estate, lands and title to the king, and since then the heir to the throne has been called Dauphin. At the same time, the population of the area is famous for its delicious potato dish, which naturally gets the name Ogreten Dofinoa.
It can be served as a stand-alone dish or as a side dish. The real alpine ogreten has a fine texture and light taste, and its grated crust is due to the cream topping. When this dish is sprinkled with Gruyere cheese, it already becomes Savoy hot.
Nowadays, the French word gratin or au gratin (ogreten) means a dish sprinkled with breadcrumbs and breadcrumbs and baked with cheese or yellow cheese. But these products are not always mandatory. Baked appetizing gratin crust can be obtained with plain Bechemel sauce in different variants. The most important thing is to choose the right baking temperature to feel the crispy crust when eating and at the same time grab the eye. It should have a perfect golden color.
The heated ones are most often made from fish, seafood and meat. Cream and milk enhance their specific taste, and the cheese serves to keep the dish from becoming too dry. Ogreten can also be prepared with vegetables, as they are arranged in layers, sprinkled with sauce between the layers.
Pasta is also very suitable for this type of dish. To them are added either Bechemel sauce or butter, tomatoes, capers, olives. But in the end, always sprinkle with grated cheese.
There are also quite unusual heated - with raspberries, strawberries, exotic fruits, topped with cream and egg whites, beaten with sugar. Sabayon sauce, liqueurs, nuts and biscuit crumbs are also often used.
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