INGREDIENTS

INSTRUCTIONS

Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup flour
and stir until light golden, about 2 minutes. Remove from heat. Gradually
whisk in milk. Return pan to heat. Simmer gently until very thick but still
pourable, about 4 minutes.  Add cheese and basil and stir until cheese
melts, about 2 minutes. Remove from heat. Season with salt and pepper. Stir
in 1 egg.  Pour into 10-inch diameter pie plate. Press plastic wrap onto
surface of cheese mixture to prevent skin from forming. Chill overnight.
With floured hands, form cheese mixture into walnut-size balls. Dust cheese
balls with flour. Chill until firm, about 1 hour. Press each cheese ball
into 3/4-inch-thick round.  Place remaining egg in small bowl and beat to
blend.  Place crumbs in medium bowl. Dip cheese rounds into egg, then into
crumbs, coating thoroughly.  Heat oil in heavy large skillet over
medium-high heat.  Working in batches, fry cheese rounds just until brown,
about 1 minute per side; do not overcook. Drain on paper towels. Serve
warm.
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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