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INGREDIENTS |
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- 4 potatoes
- 1 box mushrooms
- 100g white chicken
- 3 tablespoons oil
- 2 eggs
- Salt, pepper, cumin, sweet pepper
Béchamel sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 / 2 litre milk
- 1 pinch of grated nutmeg
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 45 mn |
- Melt butter in a saucepan over low heat, add salt and flour and mix with a wooden spoon for 3 minutes, pour the cold milk and whisk vigorously to avoid the formation of lumps, continue to stir until the sauce topping your spoon, add the nutmeg and pepper.
- Peel 3 potatoes and cut lengthways into thin slices fair.
- Heat 2 tablespoons oil in a frying pan, cook the sliced potatoes 2 minutes on each side.
- Cut the chicken into white cubes.
- Heat 1 tablespoon of oil and bring back the chicken cubes until they are well cooked, add salt and pepper.
- Cook 1 potatoes in salted water with their skin, peel and cut it into cubes.
- Cut the mushrooms into quarters.
- Mix in a salad cubes of potatoes cooked mushrooms, diced cooked chicken, eggs, salt, pepper, cumin and sweet pepper, mix well.
- Butter cake molds and put on each mold slices of potatoes making them slightly overlap each other to cover the pan, spread over 1 tablespoon of béchamel sauce, garnish them with the preparation of chicken.
- Bake in a preheated oven at 180 degrees C for 20 minutes.
- Serve warm or hot.
Posted by femmezoom.com
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