From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 4 Tablespoons butter

  • 6 Tablespoons all-purpose flour

  • 2 cups milk

  • 4 ounces Gruyere or Swiss cheese, grated

  • 1 cup grated Parmesan cheese

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon nutmeg

  • 5 egg yolks

  • Salt and pepper, to taste

  • 3 eggs, lightly beaten

  • 2 teaspoons cold water

  • 1 Tablespoon peanut oil

  • 1 cup all-purpose flour

  • 3 cups fresh bread crumbs

  • Oil for deep-fat frying

  • Lemon wedges


In a large saucepan, melt butter and blend in six Tablespoons flour until smooth.  Add milk, stirring rapidly with whisk.  When sauce is thickened and smooth, simmer five minutes, stirring occasionally.  Remove from heat and add cheeses, cayenne pepper, nutmeg, egg yolks, salt, and pepper.  Return sauce to heat, stirring rapidly.  Cook until thickened but do not boil.  Pour sauce into a buttered nine by thirteen-inch pan or a nine-inch square pan, spreading evenly.  Cover with buttered waxed paper, and chill overnight or longer.  Mixture will become firm.

Beat eggs until frothy; add water, oil, salt, and pepper.  Cut chilled mixture into square, rectangular, round or diamond shapes.  Dust each shape with flour and dip into egg mixture.  Coat with bread crumbs, tapping lightly with a knife so crumbs will adhere better.  Heat oil in deep-fat fryer or frying pan to 360 degrees.  Fry cheese cut-outs until golden.  Drain on paper towels.  Serve hot with lemon wedges.

SERVINGS:  8 - 12

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