- 3 cups [750 mL] cold milk
- 4 tablespoons [60 mL] cornstarch
- 10 tablespoons [87.5 g] flour
- 2 unbeaten eggs
- Jus a little nutmeg
- Pepper, to taste
- 1/2 cup [115 g] or more grated Parmesan, Swiss, Emmenhal or Gruyere cheese
- 1 beaten egg
- Breadcrumbs
- Oil for frying
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- Heat 1 cup [250 mL] milk.
- Completely dilute cornstarch and flour into 1 cup [250 mL] cold milk.
- Away from heat, slowly mix cornstarch mixture into warm milk.
- Heat, stirring until mixture resembles glue.
- Stir in unbeaten eggs.
- Heat some more; away from heat, stir in nutmeg, pepper and grated cheese.
- Pour into an 8-inch [20-cm] square pan.
- Refrigerate for approximately 8 hours; cut into squares.
- Beat together remaining cup [250 mL] cold milk and beaten egg.
- Dip each square into milk/beaten egg mixture before coating them with breadcrumbs.
- Deep-fry into hot oil, until golden brown.
- Drain onto paper toweling and serve.
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