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Started by making a white roux, then adding a sauté of leeks and mushrooms. Add later little by little hot milk and make a very creamy béchamel. Once the dough is cold it is breaded. It is recommended to fry them in abundant oil at 175-180ºC.
Leek, Whole milk, mushroom, wheat flour, egg, breadcrumbs (wheat flour), butter (milk), extra virgin olive oil and salt.