Subject: Swiss Cheese Croquettes
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 05 2001 - 03:06:30 EST
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F O O D F U N N Y
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Thanks to reader Katt for sharing this food funny with us:
There are two polite people having dinner together. On the table
there is a dish with one big piece of fish and one small piece of
fish. They politely say to each other, "You may choose first." "No,
you may choose first." And this goes on for a while. Then the first
person says, "OK, I'll take first." And he takes the BIG piece of
fish. The second person asks, "Why did you take the big piece?
That's not polite!" The first person says, "Which piece would you
have taken?" The second person replies, "Why, I would have taken the
SMALL piece, of course." The first person says, "Well, that's what
you have now!"
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T O D A Y ' S R E C I P E
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As I was pondering the theme for this week's menu, the mental exertion
made me hungry so I fixed a snack of cheese and crackers. Then it hit
me - cheese!
These croquettes, really a fried cheese custard, are crisp and crunchy
on the outside and smooth and creamy on the inside.
Swiss Cheese Croquettes
4 Tbs (60 ml) butter
6 Tbs (90 ml) all-purpose flour
1 cup (250 ml) milk
1/2 cup (125 ml) cream or half-and-half
1/2 lb (225 g) Gruyere or good quality Swiss cheese
3 egg yolks, beaten
Salt and freshly ground pepper to taste
Flour for dredging
1 egg, beaten with 1 Tbs (15 ml) water
Bread crumbs for dredging
Oil for frying
Melt the butter in a sauce pan over moderate heat and stir in the
flour. Cook for 2 minutes, then stir in the milk and cream. Cook,
stirring constantly, until the mixture boils and thickens. Stir in
the cheese until melted. Remove from the heat and stir in the egg
yolks, salt, and pepper. Pour into a well greased 6 x 9 inch (15 x 23
cm) pan and chill for at least 2 hours. Remove from the pan by
dipping it in warm water and cut the custard into squares, or into
shapes using a cookie cutter. Dredge lightly with flour, dip into the
beaten egg, and then coat with bread crumbs. Fry in hot oil until
golden brown on both sides, about 3 to 4 minutes. Drain on paper
towels and serve immediately. Serves 4 to 6.
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