Re: Courgettes and tomatoes au gratin
Page 218 Complete Illustrated Cookery Course
new edition for the 1990s
I made this dish at the weekend but was disappointed with the result.
It appeared to cook ok but when I served the dish, there was a lot of white liquid in the bottom of the dish, and the Mozzarella cheese had not melted but was still in slices with stringy bits attached as you served the portion.
Any ideas please?