Spaghetti Lyonnaise Au Gratin Recipe
Ingredients
| Water | 1 1/2 Pint | |
| Salt | 1 Teaspoon (Leveled) | |
| Spaghetti | 8 Ounce, broken | |
| 2-3 medium-sized onions, chopped | ||
| Vegetable oil | 2 Tablespoon | |
| Cornflour | 2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Pepper | 1/2 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Evaporated milk | 1/4 Pint | |
| Cheese | 3 4 Ounce, grated | |
| 2-3 tablespoons wheat- germ or rolled oats | ||
| Little chopped parsley or chives . | ||
Directions
MAKING
1) In a saucepan, boil the spaghetti in the salted water for 5 minutes, then stir in the vegetable oil and onion and boil further.
2) In a bowl, combine the cornflour, pepper, nutmeg, water and milk together.
3) When the spaghetti is just soft, stir in the cornflour mixture.
4) Boil for further 1 minute until thickened, then season to taste.
5) In a shallow ovenproof dish, turn the spaghetti and sprinkle evenly with the grated cheese and wheatgerm or oats.
6) Place under a hot grill until the cheese is brown and sprinkle with the chopped parsley or chives.
SERVING
7) Serve immediately with a salad of chicory, tomato and orange, or with the broccoli, sprouts or kale with the French dressing.
1) In a saucepan, boil the spaghetti in the salted water for 5 minutes, then stir in the vegetable oil and onion and boil further.
2) In a bowl, combine the cornflour, pepper, nutmeg, water and milk together.
3) When the spaghetti is just soft, stir in the cornflour mixture.
4) Boil for further 1 minute until thickened, then season to taste.
5) In a shallow ovenproof dish, turn the spaghetti and sprinkle evenly with the grated cheese and wheatgerm or oats.
6) Place under a hot grill until the cheese is brown and sprinkle with the chopped parsley or chives.
SERVING
7) Serve immediately with a salad of chicory, tomato and orange, or with the broccoli, sprouts or kale with the French dressing.
Chef
