Devil’s Slices

For the devil’s slices prepare a bechamel sauce with 10 g butter, 10 g flour and 2 tablespoons milk.

Then add Parmesan cheese, grated Edam cheese, salt, bell pepper, paprika or cayenne pepper and finally an egg yolk.

Cut the rolls or small baguettes into thin slices, spread them well with the cheese mixture, sprinkle with parmesan and bake in a very hot oven with top heat until golden.

After baking, cut again into thin strips and add the devil’s slices to the soup before serving.

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