Our meals are prepared with bechamel sauce and baked au gratin are taking the name. In later times in other types of gratin , I will continue to share on my sizlerele.
- 500 grams tavuk label
- 750 gram ıspanak
- 1 pieces of onion, finely chopped
- 2 tablespoons of flour
- 1,5 cups of milk
- ½ cup chicken broth
- 3 tablespoons of butter
- 3 tablespoons of grated parmesan
- Salt,black pepper
- ¼ teaspoon grated nutmeg
Boil the chicken and cut into small pieces. Place in a baking dish. Onions and spinach in a saucepan and cook the other, broadcast on chicken meat.
Melt the butter in bowl, make bechamel, Add flour ( whisk will be more comfortable use) Add chicken broth and milk and cook a minute or two and mix quickly, cooker in this order must be choked thoroughly. Chicken broth and milk cold so that you cook, stirring constantly until it is like yapabilin.Muhallebi consistency pürtüksüz, salt,Add black pepper and grated nutmeg. You can add milk or chicken broth to adjust the consistency. You can get the furnace to the desired consistency when it comes. Bechamel sauce and a very good taste, but the nutmeg is koymasanızda I always prefer to use for. You can find Market, and transferred from, also referred to as nutmeg.
The oven is ready to completely cover spinach bechamel sauce kabınıza publication. Sprinkle grated cheese over the. 180 higher degree oven and cook until golden brown. When the oven 10 minutes at rest, Serve hot slice.