Potatoes stuffed with mushrooms
8 potatoes of equal size, 8 a dag of butter, 4 day (spoon) flour, 1 1/2 glasses of milk, nutmeg, 6 dag tartego sera ementalskiego, 15 a dag of mushrooms, stock cube or a teaspoon of seasoning for liquid soups, spoon of dry white wine, sol, pepper
Boil the shelled potatoes like this, lest they fall apart. Drain and gently remove the skin from them. Place on a board and cut off the top of each potato, keeping the cut pieces. Use a teaspoon to make a cavity in each potato. Prepare Béchamel sauce with a tablespoon of butter, spoons of flour and milk, seasoning it with nutmeg. Crush the cut pieces of potatoes and the parts that have been cut with a fork and mix with the sauce and grated cheese. In a frying pan, melt the rest of the butter and fry it over high heat, washed, Mushrooms peeled and sliced into thick slices. At the end of frying, sprinkle them with salt and pepper and season with broth cube and wine dissolved in water.. Then combine with the potato mass and mix thoroughly. Grease a fireproof dish with butter. Fill the cored potatoes with the prepared filling, put in a dish and put in the hot oven on 15 min. Bake and serve immediately.
Chicken and asparagus casserole
Grilled chicken, 60 a dag of asparagus, 2 spoons of melted butter, 2 haha, half a cup of cream, a quarter cup of milk, salt
Separate the meat from the bones and cut into regular pieces. Scrape the asparagus, scald with boiling water, place in a baking dish and pour over the melted butter. Arrange the chicken pieces on the asparagus layer.
Prepare the sauce. Twist the yolks with salt, cream and milk. Beat the egg whites until stiff and gently combine with the sauce. Pour it over the chicken with asparagus and put it in the preheated oven on 30 min. Serve with hot roll croutons or new potatoes.