Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • oz butter
  • oz flour
  • ½ pint


Make a stiff Béchamel with the butter, flour and flavoured milk. Peel the hard-boiled eggs and sieve the yolks into the sauce. Add the whites, coarsely chopped, season well and add a good pinch of nutmeg. Run a china plate under the cold tap for a few seconds, then spread the Béchamel on it and leave it covered in a cool place overnight or for several hours. It should set firmly enough to roll