Signora Adele's Mold

Ingredients

• 100 g butter
• 80 g flour
• 70 g Gruyere
• 1/2 litre milk
• 4 eggs
• salt
• breadcrumbs
• chicken giblet and sweetbread stew

Instructions

1. Make a balsamella (bechamel) with the flour, milk and butter; before removing from the heat, stir in the Gruyere and salt.
2. Off the boil, add the egg yolks one at a time, then fold in the whipped whites.
3. Pour into a buttered, breadcrumb-dusted ring mold and cook in the Dutch oven.
4. Serve filled with a stew of chicken giblets and sweetbreads. Serves six.