| 1 |
Béchamel sauce |
125
ml
|
| 2 |
gruyere cheese grated |
15
g
|
| 3 |
parmesan cheese grated |
15
g
|
| 4 |
egg yolks |
1
|
| 5 |
butter |
15
g
|
Add cheeses to hot Béchamel Sauce, stir until melted. Then remove from the heat and
add egg yolks and butter. Do not reboil, use immediately.