oefflorintien

Start by cleaning your hands then get all your stock ready. Begin to boil spinach and finish your béchamel sauce. Fry your onions and pour it aside, chop your spinach, suttee them, put in a pot with some of the béchamel sauce and throw the onions in. Cut your bread in circles and blanche your egg, it must be soft, then you have your oefflorintien, plate it and put the white sauce over with parmelate cheese put in the salamander for the cheese to melt then take out and your finished. Clean up.