The head of broccoli cut off the stem, head disassemble into small inflorescences. Cook the broccoli for a couple of not razvarivaya and cool in very cold water or ice water.

For the sauce Morne ( this is a Bechamel with cheese), crumble blue cheese into small pieces, soft cheese ( fresh or salted cheese) grate it or crumble.

In a frying pan with a thick bottom, melt the butter, add the flour and fry on medium heat until light Golden brown, about 2 minutes. Remove the pan from the heat, pour in the cream and stir thoroughly to dissolve lumps and return the pan to the fire. Bring to the boil and simmer, stirring constantly for 3-4 minutes.

Remove the sauce from heat and gradually add all the cheese, Stir until cheese is melted. Cool slightly and add salt, pepper, and broccoli.

Slice the baguette into large pieces and then each piece cut in half, but not until the end, to make a pocket. Select the part of the crumb, and fry the baguette until crisp in a dry pan or toaster. Stuff the baguette broccoli with sauce and serve immediately Morne.