remarks:
© the Toyost Corporation
Before unpacking the complete recipe an
ingredient that it is not necessary to forget ever exists. Not that he/it
serves to the recipe her even, but rather to his/her/its accompaniment:
THE INGREDIENTS:
THE
BEAUJOLAIS:
THE
BREAD OF CRUMB: His/her/its choice is
primordial in the realization of good TOYOSTS. It is why he/it must not be
done to the light. Of this fact, at the time of the purchase, especially not
to move away of the marks very known of the big surfaces.
HAM: His/her/its choice is also important. For the TOYOST of basis,
especially not to hesitate to turn toward a ham white cloth without rind.
His/her/its purchase will be able to take place for lack of to have a butcher
close by, at the nearest carrouf.
THE SHABBY GRUYERE: A émmental will make the business, maybe same a Parmesan also.
His/her/its purchase will be able to take place under the condition well to
look at the expiration date (very important nowadays).
THE MUSHROOMS: Attention for a puts as the TOYOST, one must not turn toward a
simple limps of canned food. The cool Paris champigons choice is indeed
required.
OF THE TUNA
CRUMBS: Well to choose the white tuna or
germon. The albacore is rather reserved to another caste that the one of the
TOYOST.
THE
RECIPE:
THE
BECHAMELLE: 100g of butter: to make late
doux.Un glass cook (small) of flour: to mix. To make singe the gotten dough
(feu+vif). To add milk gradually until obtaining of a sleek enough consistence
for the Toyostses. To grate a little walnuts of nutmeg. To salt and to pepper.
THE MIXTURE: Once
the ready béchamelle, it is necessary to mix ham first that to been cut
beforehand in morceaux.Ensuite the hallucinogenic champigons(même)
ULTIMATE PREPARATION:
A little épaicissement of the béchamelle thanks to
flour is necessary. Then a small drop of oil on the bread of crumb will allow
the Toyost to keep his/her/its legendary fondant. 
THE FORMATTING: Now that hardest is made, not of problem, it is sufficient to place the all in the oven on thermostat 6 or to best, in position grillroom.
