- 2 spoons full of chestnut flour,
- 2 tablespoons of oil,
- ¼ liter of milk,
- 75 g of Gruyère,
- 2 eggs
In a saucepan heat the oil over low heat.
Add the chestnut flour as a whole.
Stir and cook for a while stirring.
Stop the roux before it turns blond by pouring cold milk.
Bring to a boil, stirring constantly, season with salt and pepper.
Separate the whites from the yolks. Mix the yolks with this béchamel a little cooled.
Add the grated cheese and add the whites beaten in very firm snow, gently.
Put the mixture in a buttered mold and cook for 45 minutes in a hot oven.