5 cups of milk
6 tablespoons of butter
1/2 teaspoon of nutmeg
Salt and black pepper to taste
1 1/4 cups of semolina
4 eggs
Oil for greasing
Sauce
2 cups of milk
2 tablespoons of wheat flour
2 tablespoons of butter or margarine
Salt to taste
1/2 cup of cream of milk
2 tablespoons of grated Parmesan cheese
5 cups of milk
6 tablespoons of butter
1/2 teaspoon of nutmeg
Salt and black pepper to taste
1 1/4 cups of semolina
4 eggs
Oil for greasing
Sauce
2 cups of milk
2 tablespoons of wheat flour
2 tablespoons of butter or margarine
Salt to taste
1/2 cup of cream of milk
2 tablespoons of grated Parmesan cheese
Preheat the oven to 220°C
Reserve two tablespoons of milk
In a saucepan, put the rest of the milk and heat it over low heat
Before boiling, add four tablespoons of butter, nutmeg, salt, and black pepper
Add the semolina and stir vigorously
Cook, stirring constantly, until it forms a ball that separates from the sides of the pan
Dissolve the eggs in the reserved milk and add to the semolina mixture
Stir quickly
On a smooth surface, greased with oil, place the dough and spread it evenly to a thickness of 1 cm
Let it cool
Use a cookie cutter with a 5 cm diameter to cut out circles of cassava cake and arrange them in a refrigerator greased with butter
Distribute the butter on top of the cassava cakes and put them in the oven
Leave until golden brown
Sauce
In a bowl, mix the milk with the flour. Reserve
In a saucepan, melt the butter, add the reserved mixture and salt
Remove from heat, stir in the cream of milk and grated Parmesan cheese
Distribute the sauce over the cassava cake and serve immediately.
