Make a light roux of butter and flour
Add the white wine and stock and let it cook until it binds nicely
Add the cheeses and gelatine and allow to melt
Pour this mixture into plates and leave to set for 24 hours
Cut into cubes and breadcrumbs "a l'anglaise"
250 g butter
300 g flour
0.5 L white wine
1 L chicken stock
1 kg Grimbergen Abbey cheese grated (other local cheese can be used of course)
250 g ground Parmesan
9 leaves of gelatine
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