It is in the middle Ages, under the guidance of the monks of the Abondance valley that the cheese manufacturing secrets where developed.
Ingredients for 6 people
- 30 g butter
- 40 g flour
- 30 cl milk
- 3 eggs
- 100 g Abondance
- Salt and pepper
Melt the butter in a saucepan, then sprinkle in the flour and brown the mixture for a few minutes over low heat, stirring with a wooden spoon.
Add the milk in a thin stream and continue to cook for a few minutes to obtain a thick, smooth sauce.
Preheat oven to 180°C/356°F.
Separate the egg whites from the yolks. Incorporate the egg yolks into the sauce, one by one, stirring well after adding each one.
Add the grated Abondance, and season with salt and pepper.
Whip the egg whites into stiff peaks and incorporate them delicately into the previous mixture.
Spread the preparation among buttered, floured ramekins, and bake for 20 mns.