INGREDIENTS

INSTRUCTIONS

In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When
the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add
the milk in a stream whisking constantly. Cook over high heat until the
sauce comes to a boil and thickens. Simmer for another 10 minutes on low
heat, whisking often.
Take the pan off the heat and beat in the egg yolks, one at a time, using a
wooden spoon. Season with the salt and pepper. Add the grated cheese and
mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a
1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to
room temperature, cover with plastic wrap, and refrigerate for 8 hours, or
overnight, until firm.
Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares
and transfer them to a sheet of waxed paper. Dip each square into the
remaining flour and coat completely. Shake off excess flour and dip into
the egg wash, followed by the bread crumbs. Pat the square gently with a
spatula to help the crumbs adhere. Repeat with all the squares and place
them on a baking sheet. Refrigerate for at least 1 hour, until the coating
is firm.
In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it
reaches 375 degrees. Preheat the oven to its lowest temperature. Line a
baking dish with paper towels and set in the middle of the oven.
Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon
for about 5 minutes, until golden brown on both sides. As they brown,
transfer them to a baking dish in the oven to keep them warm while you
deep-fry the rest. Serve at once as a first course or an accompaniment to
the drinks.
Yield: 12 squares
Converted by MC_Buster.
Per serving: 1379 Calories (kcal); 75g Total Fat; (49% calories from fat);
37g Protein; 137g Carbohydrate; 812mg Cholesterol; 2342mg Sodium Food
Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9340
Converted by MM_Buster v2.0n.

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