1. Melt the butter in a saucepan, add flour, turn on low heat until the mixture foams, dilute by adding gradually the broth and white wine. 2. Add chopped garlic, nutmeg, salt and pepper. 3. Bring to a boil, then sprinkle 150 g of grated Beaufort cheese, stirring constantly. 4. Dilute the egg yolks with the cream, gently add a ladle of hot stock, add the rest of Beaufort into cubes and chopped parsley. 5. Serve with croutons rubbed with garlic. ---------------------------------------------------------------------------
Nutrition
Ingredients
