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Foie Gras Cromesquis
Croque-Moi
Croustade Meurette
Pommes Dauphine
Tartines
Cocotte de LegumesOeuf Coque
   
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 BECHAMEL MORNAY 
 

Roux :

-         100 gm  butter (light brown)

-         100 gm AP flour

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Bring to boil

-         3 cups Milk

-         1 cup ½ & ½

-         Salt

-         Pepper

-         Nutmeg

Proceed to the making of a traditional Béchamel by gradually adding the boiling liquid to the roux.

Bring back to the boil.

Turn off the flame.

Add :

- 4 egg yolks

Rectify the seasoning

Finish by incorporating :

Freshly grated

-         75 gm gruyere Cheese

-         75 gm Comté  Cheese

 

Croque-moi
 
WHITE BREAD or
PAIN DE MIE

    French Bistro Ham
Bechamel Mornay +
Emmenthaler Cheese

Quail eggs

Side Salad:
Organic green +
Sherry vinegar Dressing

 
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