Appareil à la Provençale (Provençale Mixture for Stuffed Cutlets)

Ingredients

• 5 décilitres sauce Béchamel
• 1 point crushed garlic
• 3 egg yolks

Instructions

1. Reduce 5 décilitres of sauce Béchamel until very tight.
2. Add a point of crushed garlic.
3. Bind with 3 egg yolks.