Ingredients
- 2 eggs
- 2 spinich (fresh)
- 1 onion
- 1 garlic sliver
- 1/2 stock
- 1/4 pt milk
- 1/4 pt double cream
- 1/4 pt water
- 2 oz walnut (pieces)
- 3 oz flour (plain white)
- 3 oz stilton cheese
- 2 oz buckwheat flour
- 2 tb butter
- 1 oz butter
- 2 tb parmesan (freshly grated)
- some little salt
Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table.
