27 July training kitchen

We started to get all off our ingredients milk, eggs, onions, two slices of bread, spinach and vinegar. We blanched the spinach in boiled water after that you rinse down in cold water and cut in chifonade. Then start to prepare the béchamel sauce. Melt the margarine or butter in a thick bottom medpan add the flower and mix in. Cook for a few minutes over a gentle heat. Remove from the heat to cool the roux. Gradually add the warmed milk and stir until smooth. Add the studded onion with a clove, allow to simmer for 30 minutes remove the onion, pass the sauce through a strainer. Cover with a film of butter or glad rap to prevent a skin forming. Clean your section, after that put your round cut bread in the salamander, then put your eggs in the simerwater, add vinegar when the white of the egg folds over the yellow. Take it out and remember your toast in the salamander, take it out warm up our white sauce and start by frying the onions and put it with the cream spinach after that plate your oefflarintien.