-1 l chicken broth.
-90 g. butter or oil
-6 tablespoons flour Colmadas.
-50 g of grated onion.
-A bit of nutmeg.
FOR THE STOCK
-2 chicken thigh.
-2 cloves of garlic.
-1 branch of parsley Continue reading
Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas
-12 quail eggs
-tuna, bonito, canned anchovy fillets
-1 egg and bread crumbs to bread
To the villeroy
-50 g butter
-50 g of flour
-350 g milk
-Pepper, nutmeg and salt.
Cook eggs, Peel, start in half, remove the yolks and put in a bowl.
With a fork, we mash yolks with tuna or tuna or anchovies bind with a little béchamel sauce. (what already we will have made)
We tested and add salt, if we see that this sosillo.
Fill the eggs, but in a way that looks like a whole egg.
Punctured with a toothpick (optional)
We went through the bechamel sauce that we have to have hot since it’s thick and if not, it might not. (You can have a water bath)
We are passing the eggs to a greased source or if we have sheets of teflon better so we saved having to grease.
Let until the bechamel aired for power crumbed.
Once oreados eggs pass by beaten egg and breadcrumbs and satin with very hot oil. Do not put many at one time.
Drain on kitchen paper.
Elaboration of the villeroy
Put the milk to heat with the salt, pepper and nutmeg
Melt butter, Add flour and mix both ingredients well until a little cold. Turn off the heat and let cool a couple of minutes.
Add the hot milk mixing well.
We light the fire, simmer a few minutes.
Note: spread the bechamel sauces I lame eggs by stick and with a spoon well cast the bechamel sauce.