1/2 cup of tomato puree
1 tablespoon of Worcestershire sauce
1/2 teaspoon of salt
1 bay leaf
6 tablespoons of butter
3 tablespoons of all-purpose flour, sifted
1 cup of mozzarella cheese, grated
4 egg yolks, beaten
1 tablespoon of cognac
4 egg whites
1/2 cup of tomato puree
1 tablespoon of Worcestershire sauce
1/2 teaspoon of salt
1 bay leaf
6 tablespoons of butter
3 tablespoons of all-purpose flour, sifted
1 cup of mozzarella cheese, grated
4 egg yolks, beaten
1 tablespoon of cognac
4 egg whites
Combine tomato puree, Worcestershire sauce, salt, and bay leaf
Bring to a simmer, reduce heat, and cook for an additional 10 minutes
Let cool
Melt butter, add flour, and mix well
Add the tomato mixture, stirring constantly
Cook until thickened and smooth, about 5 minutes, stirring occasionally
Add cheese, mixing well
Let cool for 15 minutes
Add egg yolks and cognac
Preheat oven
Beat egg whites until snowy and add to previous mixture
Bake in a non-stick pan without greasing, for 35 minutes
Cut into 4 portions.
