Description
Unusual thick sauce that can be spread on toast, vegetables and dip crackers in it or just eat it with a spoon.
Ingredients
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Beans
100 g
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Cheese
100 g
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Butter
100 g
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Milk
2 cup
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Flour
40 g
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Onion
1 piece
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Mustard
1 tsp
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Salt
-
Quail egg
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Greens
-
Toast
Cooking
The required ingredients. I used small white beans "Blanche" from TM "Mistral", which is pre-soaked overnight in water and cooked until tender about 1.5-2 hours.
In a pan melt the butter, lightly fry it on low heat the finely chopped onion.
Add the flour, stir to a smooth consistency.
Pour the milk, stir, bring to a boil. The mixture will resemble custard for the cake.
Add the crushed on a coarse grater cheese.
Stir again to melt cheese. Now the mixture is like thick porridge.
Add the beans. There are different options. The beans can be blend immediately after cooking, if you want a smooth sauce, do it now for the sauce with tangible pieces or not use blender at all.
I chose the second option. To try, add salt if necessary. I'm not salted, because salt in General, little food, and here I had salt cheese, but you adjust to your taste.
Our sauce is ready. Serve it warm better. My version of serving of roasted rye homemade bread, sauce and top with fried eggs from quail eggs. If you use the sauce as a dip, it is possible on a large platter in the center to put the gravy boat or bowl, and around it lay pieces of vegetables. Due to the fact that there is in the beans, the sauce is very hearty.
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