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Starter - Fish and seafood
Origin of dish:
Type of cooking:
Preparation time: 10 minutes
Cooking time: 20 minutes
1/3 litre béchamel sauce
and crush them into purée. Dilute with very thick
(around the same amount of
Season well, heat the mixture in a pan and remove from the heat when it boils.
Mix the 4
yolks in, whip the three whites into peaks and incorporate gently.
Pour into a
dish greased with butter and bake in a very hot oven for 20 minutes. Serve immediately.
This recipe also works well with chicken, ham or game.
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