4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
1/2 teaspoon of salt
Black pepper to taste
2 cups of milk
2 egg yolks beaten lightly
1/2 kg of cooked or smoked prosciutto, cubed
200g of canned mushrooms, drained and chopped
4 tablespoons of white wine
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
1/2 teaspoon of salt
Black pepper to taste
2 cups of milk
2 egg yolks beaten lightly
1/2 kg of cooked or smoked prosciutto, cubed
200g of canned mushrooms, drained and chopped
4 tablespoons of white wine
Melt the butter over low heat
Add the flour, salt, and pepper, mixing until smooth
Gradually add the milk, stirring constantly
Cook, stirring until thickened
Remove some of the cream and mix with the egg yolks
Return the mixture to the pan and cook, stirring for 2 minutes
Add the prosciutto and mushrooms, heating well
Add the wine and stir well
Serve with rice or in a store-bought vol-au-vent or with toasted bread
Note: Keep cooked or smoked prosciutto on hand, as it can be used as a base for many dishes
The recipe can also be made with defatted chicken
These prosciuttos and chickens can be stored in the refrigerator for 2 weeks or in the freezer for 1 month
Total: 60 tablespoons.
