Grat″i‐nate (?), v. t. [F. gratiner, v.i., to form a crust.] (Cookery) To cook, as macaroni, in a savory juice or sauce until juice is absorbed and a crisp surface forms.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.