1/2 stick (4 Tbsp) 50 g butter
1/2 cup (50 g) 2 oz flour, sifted
1 1/4 cup (1/2 pint) 300 ml milk
175 g (6 oz) Blue Stilton cheese, grated
salt and freshly ground pepper
paprika
4 gherkins, roughly chopped
1 egg, beaten
2 oz (50 g) dry white breadcrumbs
1/2 cup (50 g) 2 oz flour, sifted
1 1/4 cup (1/2 pint) 300 ml milk
175 g (6 oz) Blue Stilton cheese, grated
salt and freshly ground pepper
paprika
4 gherkins, roughly chopped
1 egg, beaten
2 oz (50 g) dry white breadcrumbs
method
1. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
2. Remove pan from the heat and gradually stir in the milk.
3. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens, then add the cheese and seasonings and stir well.
4. Turn into a non-stick 17.5 cm (7 inch) square tin. Chill for several hours.
5. Remove from tin and cut into dice. Using floured hands, press a piece of gherkin into each dice.
6. Carefully coat in egg and breadcrumbs.
7. Cook in hot deep fat or oil for several minutes until golden.
8. Drain on absorbent kitchen paper and keep warm in a low oven.
2. Remove pan from the heat and gradually stir in the milk.
3. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens, then add the cheese and seasonings and stir well.
4. Turn into a non-stick 17.5 cm (7 inch) square tin. Chill for several hours.
5. Remove from tin and cut into dice. Using floured hands, press a piece of gherkin into each dice.
6. Carefully coat in egg and breadcrumbs.
7. Cook in hot deep fat or oil for several minutes until golden.
8. Drain on absorbent kitchen paper and keep warm in a low oven.
serving amount
makes 60
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