Cheese Croquettes
A main — butter and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 tablespoons butter
- ¼ cup flour
- ⅔ cup milk
- Yolks 2 eggs
- 1 cup mild cheese, cut in very small cubes
- ½ cup grated Gruyère cheese
- Salt and pepper
- Few grains cayenne
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅔ cup milk → lactose-free milk, oat milk, or almond milk
- 1 cup mild cheese, cut in very small cubes → lactose-free or aged hard cheese (naturally lower lactose)
- ½ cup grated Gruyère cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first beating, and stir until well mixed; then add grated cheese. As soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in a shallow pan, and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve for a cheese course.
Nutrition (estimated, per serving)
| Calories | 518 |
|---|---|
| Protein | 8.7 g |
| Fat | 40.1 g |
| Carbs | 31.7 g |
| Fiber | 0.8 g |
| Sodium | 75 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States