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4
Easy
By Susan Campbell and Caroline Conran
Published 1971
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