1 liter of milk
1 tablespoon of finely chopped onion
1/3 cup (chalice) of butter
a sprig of laurel
2/3 cup (chalice) of wheat flour
Salt and nutmeg to taste
Soufflé:
2 cups (chalice) of bechamel
2 tablespoons of butter
400g of codfish, desalinated into flakes
3 eggs
4 egg whites in snow
1/4 cup (chalice) of grated cheese
1 liter of milk
1 tablespoon of finely chopped onion
1/3 cup (chalice) of butter
a sprig of laurel
2/3 cup (chalice) of wheat flour
Salt and nutmeg to taste
Soufflé:
2 cups (chalice) of bechamel
2 tablespoons of butter
400g of codfish, desalinated into flakes
3 eggs
4 egg whites in snow
1/4 cup (chalice) of grated cheese
Bechamel:
In a saucepan, caramelize the onion with butter and laurel
Add the flour and stir
Add the milk and stir continuously until thickened. Reserve
Soufflé:
In a frying pan, melt the butter
Cook the codfish flakes until golden brown
Add the bechamel and stir
Then add the eggs and stir until more consistent
Beat the egg whites in snow and incorporate the mixture with the help of a spatula
Distribute the mixture delicately into a soufflé dish (ramequin) greased with butter
Create a small rim with the help of a spatula and sprinkle with grated cheese
Bake at 200o C to golden brown.
