Chicken rolade with spinach

Ingredients:

• 5 eggs
• 30 grams sugar
• 80 gr flour
• 60 gr melted butter
• 50 ounces spinach leaves, boiled and thinly sliced
• salt to taste

Contents:

• 2 tablespoons butter
• 5 red onions, finely chopped
• 2 tablespoons flour
• 200 cc of liquid milk
• 50 gr minced chicken
• 1 carrot, cut into small squares
• 1 stalk celery, finely chopped
• 50 ounces grated cheese
• Salt and pepper to taste
• Nutmeg powder to taste

How to make:

1. Prepare a pan of hot water. Put it on the fire. Bring to a boil. Enter the eggs and sugar in a bowl that is smaller than the pan.
2. Dip bowl into a pan with hot water and whisk eggs in such circumstances, until thick and fluffy.
3. Take out the bowl from the pan and enter the flour. Stir well. Pour the melted butter and salt. Stir again.
4. Enter spinach. Stir well.
5. Pour the batter into the mold rolls (size : 22 cm) that has been spread with butter and lined with baking paper. Roasted until cooked.
6. Saute onion in butter until fragrant. Enter the flour. Stir until browned.
7. Pour milk. Stir until blended and smooth. Add the carrots, chicken, celery, cheese, salt, pepper, and nutmeg powder. Stir until thick and cooked.
8. After cooked (cake). Grease it and burn until cooked.

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