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Thick "Béchamel"

 
Eggs 3
Flour 6 tsp
Butter 50 g
Souredcream 200 g
Swiss cheese 50 g
 

Shake up 3 eggs with 7 oz (200 gm) of souredcream. Gradually add, grating all the while, the Swiss cheese, 1 cup of the souredcream (or milk), 2 oz (50 gm) of melted butter, and 6 tea-spoons of flour. Heat, stirring. without bringing to a boil.

 
 

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