Original text of the recipe:
“Cut into two 4 rolls, melt and fry in butter. Make a white sauce of 1 tbsp butter, 1 tbsp flour, quenched with milk and mixed with shavings cheese. around the cornet filled with white sauce. Leave for 2 minutes in the oven with the stove. ”
Source: Agenda Galeries Lafayette Socec & Co SA, 1940
4 buns
4 eggs
80 g butter
1 tablespoon flour
1/2 glass of milk
40-50 grams of cheese
a little undelemn
a little salt
cut the buns in two, scoop up and fry on both sides in butter (approximately 40 g butter)
beat the eggs well with a little salt
put a little undelemn in a skillet and when it’s hot put the eggs and make jumps
egg chops are placed in half buns
make a white sauce of the rest of the butter with the flour with the milk, mix it well and when it’s like a paste add the cheese and a little salt and homogenise
with a cornet put the white sauce on the edge of the half bun (around the egg half)
the pies are placed in a tray and placed in the hot oven for about 2-3 minutes
after they are removed from the oven, the pies are placed on a plate and served warmly
A fine, tasty and appetizing snack!
