INGREDIENTS
250 mls
milk 1 cup
60 gs
butter
125 gs
flour
1 tbsp
dijon mustard
3 larges
eggs
2 Tbs
vegetable oil
3 Tbs
butter
1/4 cup
flour
1/2 cup
white wine
1 1/2 cups
warm milk
1/2 cup
cheddar cheese
1 pinch
nutmeg
1 serving
salt and pepper
1 Tbs
butter
1 Tbs
olive oil
100 gs
button mushrooms
2 tsps
rosemary
1 serving
salt and pepper