1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
2/3 cup of warm milk
3 egg yolks
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
3 egg whites beaten until fluffy
1 cup grated Parmesan cheese
Auxiliary Items
4 small muffin tin liners greased with butter
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
2/3 cup of warm milk
3 egg yolks
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
3 egg whites beaten until fluffy
1 cup grated Parmesan cheese
Auxiliary Items
4 small muffin tin liners greased with butter
1
Preheat the oven to 350°F
Melting the butter in a pan, add the flour and mix well
Gradually add the warm milk, stirring constantly
Cook until thickened
2
Beat the egg yolks until they thicken and become pale yellow
Add to the white sauce
Season with salt, black pepper, and parsley
Mix in the beaten egg whites delicately
Melt in the grated Parmesan cheese
3
Pour into the molds and bake in a water bath at 350°F for 50 minutes or until firm
Let cool slightly, unmold, and serve with fresh tomato sauce or salad.
