Roux :

-         100 gm  butter (light brown)

-         100 gm AP flour

_______________

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