1. Mix 100 ml jus lie with 250 g breadcrumbs and 50 g butter and heat until it becomes quite stiff.
2. Spread on a tray to cool, then cut out crescents and sandwich two together with twarogue.
3. Shallow fry in oil or clarified butter.
To make twarogue, mix together 225 g each of cream cheese and butter with 1 egg and seasoning.