Stuffing of cannelloni of "sant esteve".

Cook the plates according to the instructions on the box and let them rest in a damp cloth. On the other hand, taking advantage of the chicken and meat from the Christmas broth, we separate the meat from the bones and leave it ready.

Heat the oil and poach the onion cut in eighths. Once it is a little golden brown add the tomato cut in quarters. Let it cook for 5 minutes.

Add the brandy and let it reduce a little. Add the meat, seasoned with salt and pepper, with the bay leaf. Let it cook for almost half an hour. Stirring frequently.

Remove the bay leaf and add the flour. When it is hot, add the milk.

Leave for a few more minutes and remove. Fill the plates, add bechamel sauce and cheese, put in the oven and that's it!