Derret the butter, add the crumbled cubes, stir, add the flour, stir, add the milk, stir and cook over low heat until it thickens.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make Pens: |
| 1 kg of cooked potato chopped in slices of 5 mm approx. 8 cooked eggs peeled and chopped into slices 1 kg of ground beef of beef 1 kg. Of ground pork 0.5 Kg. Of ham slicado 0.5 kg. of double cream cheese sliced a double cream cheese rate 2 onions 2 garlic 1 red paprika 1 tablespoon of mustard 2 cubes maggi a pinch of pepper sauce bechamel salsa bechamel :: 2 cubes maggi 300 gr. from margarina 1/2 wheat flour rate 2 Liquid milk rates |
Ingredients to make Pens:
2. Preparation of the Guery:
3. Lique meat and dry the sauce.
4. Add salt to taste.
5. In an enmantecillado mold place potato slices covering the entire bottom without leaving spaces, covering with meat (1 cm thick) without leaving spaces, covering with ham and then covering with cheese and egg.
6. Place another batch of potatoes, meat, cheese and egg ham and finally another batch of potatoes, cover with the bechamel sauce and grate double cream cheese.
7. Bake until Gratine.
8. Let stand 10 minutes before serving to make consistency.
