Vinegar Sauce for Champagne Vagem

Name: Vinegar Sauce for Champagne Vagem
Yield: 6
Ingredients: 2 tablespoons of butter or margarine; 2 1/2 tablespoons of wheat flour; 1 cup of milk - 240 ml; 1/2 teaspoon of salt; 1 tablespoon of finely chopped onion; 5 tablespoons of champagne; 2 cups of cooked and cubed vagem; Topping; 4 tablespoons of butter or margarine; 1 cup of croissant flour - 180 g

1
2 tablespoons of butter or margarine
2
2 1/2 tablespoons of wheat flour
3
1 cup of milk - 240 ml
4
1/2 teaspoon of salt
5
1 tablespoon of finely chopped onion
6
5 tablespoons of champagne
7
2 cups of cooked and cubed vagem
8
Topping
9
4 tablespoons of butter or margarine
10
1 cup of croissant flour - 180 g

Ingredients

1
2 tablespoons of butter or margarine
2
2 1/2 tablespoons of wheat flour
3
1 cup of milk - 240 ml
4
1/2 teaspoon of salt
5
1 tablespoon of finely chopped onion
6
5 tablespoons of champagne
7
2 cups of cooked and cubed vagem
8
Topping
9
4 tablespoons of butter or margarine
10
1 cup of croissant flour - 180 g

Directions

1
Melt the butter or margarine
2
Combine the wheat flour and mix well
3
Add the milk and mix well
4
Add the salt and onion
5
Cook, stirring constantly, until the sauce thickens and starts to simmer
6
Add the champagne
7
Add the vagem and place in a shallow refrigerated baking dish
8
Melt the butter, add the croissant flour and stir quickly
9
Cover the vagem with this mixture and bake in a preheated hot oven for about 20 minutes
10
Let it rest for 6 hours.