Sweet Herb Gratin (Fennel Gratin)

Name: Sweet Herb Gratin
Yield: 8
Ingredients: 8 small bulbs of sweet herb; 2 tablespoons white sauce; 4 tablespoons biscuit flour; 3 tablespoons grated Parmesan cheese; 2 tablespoons butter or margarine; For the white sauce; 1/3 cup butter or margarine; 3 tablespoons all-purpose flour; 1/2 liter milk; 1/2 teaspoon salt

1
8 small bulbs of sweet herb
2
2 tablespoons white sauce
3
4 tablespoons biscuit flour
4
3 tablespoons grated Parmesan cheese
5
2 tablespoons butter or margarine
6
For the white sauce
7
1/3 cup butter or margarine
8
3 tablespoons all-purpose flour
9
1/2 liter milk
10
1/2 teaspoon salt

Ingredients

1
8 small bulbs of sweet herb
2
2 tablespoons white sauce
3
4 tablespoons biscuit flour
4
3 tablespoons grated Parmesan cheese
5
2 tablespoons butter or margarine
6
For the white sauce
7
1/3 cup butter or margarine
8
3 tablespoons all-purpose flour
9
1/2 liter milk
10
1/2 teaspoon salt

Directions

1
Cut the sweet herb into 4 parts, and cook in water and salt for 10 minutes
2
Drain
3
Grease a refractory mold and sprinkle biscuit flour
4
Arrange the sweet herb pieces in the mold
5
Make the sauce: melt the butter over low heat
6
Add the flour gradually, stirring constantly, and cook for 2 minutes
7
Gradually add the milk, stirring constantly, and salt
8
Let it come to a boil, stirring constantly, and cook until thickened
9
Pour the white sauce over the sweet herb, sprinkle biscuit flour, Parmesan cheese, and small pieces of butter
10
Bake in a moderate oven (170°) for 20 minutes, or until the cheese is melted and the biscuit flour is lightly browned
11
Serve
12
8 servings.