Egg Yolks on Canape

Ingredients

• raw egg yolks
• bread crumb slices
• butter
• ml milk
• g flour
• g butter
• heaping tbsp Parmesan
• cinnamon or nutmeg
• salt

Instructions

1. Cut five finger-thick square bread slices, hollow the center of each (not through), fry in butter, and set on a flameproof platter.
2. Put a whole raw yolk in each hollow.
3. Make a balsamella with scant 300 ml milk, 40 g flour, 40 g butter; off the heat add Parmesan, cinnamon or nutmeg, and salt; let cool.
4. Pour the balsamella over the yolks and toasts, brown lightly under a Dutch-oven lid without hardening the eggs, and serve hot.