Page 460 - YC Cooking School
P. 460

4.  Place the broccoli and spinach into the individual dishes, then top with a generous

                   dollop of béchamel sauce and a sprinkle of gruyère cheese.
               5.  Pop them under the grill for about 10 minutes or until golden brown and bubbling.
               6.  This dish is best enjoyed immediately.

             © Recipe copyright of Franck Dangereux






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