90 g (3 oz) butter
2/3 cup plain flour
2 1/2 cups milk
salt and pepper
ground nutmeg
5 egg yolks
3/4 cup grated Parmesan cheese
extra butter
extra flour
egg and fine white breadcrumbs for coating
oil for frying
cayenne pepper (optional)
2/3 cup plain flour
2 1/2 cups milk
salt and pepper
ground nutmeg
5 egg yolks
3/4 cup grated Parmesan cheese
extra butter
extra flour
egg and fine white breadcrumbs for coating
oil for frying
cayenne pepper (optional)
method
1. Melt butter in a heavy-based saucepan, add flour and stir over a low heat for 2 or 3 minutes—do not allow the roux to brown.
2. Add milk and bring to the boil, stirring constantly.
3. Season with salt and pepper, add nutmeg to taste.
4. Simmer very gently for 25 minutes.
5. Remove from heat and take skin off top of sauce.
6. Mix the egg yolks and cheese together and stir into hot sauce.
7. Spoon onto a greased plate, spread a little butter on top and leave to cool.
8. Press out mixture till 1 cm (1/2 inch) thick on a floured board.
9. Cut into rounds 4 cm (1 1/2 inches) in diameter.
10. Dip into flour then into beaten egg and coat with breadcrumbs.
11. Fry in deep hot oil. Drain and sprinkle lightly with cayenne pepper if desired.
12. Serve hot as an hors d'oeuvre or as a savoury.
2. Add milk and bring to the boil, stirring constantly.
3. Season with salt and pepper, add nutmeg to taste.
4. Simmer very gently for 25 minutes.
5. Remove from heat and take skin off top of sauce.
6. Mix the egg yolks and cheese together and stir into hot sauce.
7. Spoon onto a greased plate, spread a little butter on top and leave to cool.
8. Press out mixture till 1 cm (1/2 inch) thick on a floured board.
9. Cut into rounds 4 cm (1 1/2 inches) in diameter.
10. Dip into flour then into beaten egg and coat with breadcrumbs.
11. Fry in deep hot oil. Drain and sprinkle lightly with cayenne pepper if desired.
12. Serve hot as an hors d'oeuvre or as a savoury.
serving amount
yield: 30 - 35
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