This can be served with poached or steamed fish fillets or cutlets.
makes approx. 600 ml (1 pt)
600 ml (1 pt) Bechamel Sauce
2 egg yolks
30 ml (2 tbsp) cream
50 g (2 oz) grated cheese
1. Place 60 ml (4 tbsp) bechamel sauce in a small bowl and mix with the egg yolks and cream.
2. Add this mixture to the bechamel sauce and cook over a how heat, stirring well.
3. Gradually add grated cheese. Parmesan is ideal but individual taste can decide on the type of cheese.
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