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A classic on the restaurant menu. We cook it once, and you buy it ready to be cooked again, very simply by adding a sprinkling of La Chinata paprika, dollop of liquid cream, some extra blue cheese if you want, and either some roasted pears as we do in the restaurant, or asparagus if you’d rather. Bake in separate dishes and the minute its ready rush them to the table, light and fluffy. Works as an entrée, or as a lunchtime dish with salad and Flaveur bread.
Weight : 125 gms, for what is an entrée size.
Ingredients: Butter, eggs, flour Kikorangi blue cheese, milk
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