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Cheese Kebabs (Attereaux au Parmesan)

ingredients

1 litre milk
200 g semolina
pinch of nutmeg
150 g Parmesan
2 yolks of egg
50 g butter
seasoning
butter
Gruyere cheese
egg and breadcrumbs

method

1. Bring 1 litre milk to the boil, rain in 200 g semolina and cook gently for 5 minutes, stirring continuously.

2. Add a pinch of nutmeg, 150 g Parmesan, 2 yolks of egg, 50 g butter and seasoning.

3. Spread 0.5 cm thick on a buttered tray, butter the surface and allow to cool.

4. Cut out 2.5 cm rounds and thread on skewers alternating with 2.5 cm round slices of Gruyere cheese.

5. Coat with egg and breadcrumbs and deep fry.

What did you think?

8 people have helped to review this recipe. Thankyou!

Cooking time
posted by matt @ 03:43AM, 9/30/08
How long do you have to deep fry them for?
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Also see categories;

Gruyere
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