Cut one pound of American cheese into small dice.
Have ready a cupful of very hot cream sauce, made by blending a
tablespoonful each of flour and butter, and when melted adding a scant
cup of hot milk. Stir until smooth and thickened. Add the cheese to this
sauce, also the yolks of two eggs diluted with a little cream. Stir the
whole and let it remain on the stove a moment until the cheese gets
“steady.” Season with salt, red and white pepper, and just a grating of
nutmeg. Put this mixture on the ice until cold, then form into small
croquettes and roll in fine bread or cracker crumbs. Dip in beaten egg,
then again roll in the crumbs, drop into boiling fat and cook to a
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