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Easy
The lovely and most gracious Signora Adele wishes me to tell you how to make this mold of hers, which has a very delicate flavor.
Make a béchamel sauce with the flour, milk, and butter, and before removing it from the fire add the Gruyère, grated or cut into small pieces, and salt. Once the sauce has cooled a little, add the eggs, first the yolks one at a time, and then the whites, beaten until stiff.
Pour this mixture into a smooth mold with a hole in the middle after greasing the mold with butter and dusting it