13061 Serves 8 (3 croquettes per person) Wed Aug 06 08:20:46 -0700 2008 Tue Feb 03 03:28:45 -0800 2009 Licensed http://www.chow.com/recipes/13061 Tue, 03 Feb 2009 11:28:45 GMT These golden fried cheese croquettes with their soft, fluid centers are extremely popular with the Belgians and the Dutch. The size of the finished croquette may be altered to fit the dining situation, and the blend of cheeses used can be varied. Flash-fried parsley or other greens or herbs makes an excellent accompaniment.

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Melt the butter in a skillet over medium-low heat, being careful not to let it brown. Whisk in the flour to form a light roux.

Cook 2 minutes and slowly add the half-and-half while whisking constantly. Whisk in the cream and then the three cheeses. Cook, while stirring, until the cheeses have been incorporated and the paste is smooth and thick.

Remove from the heat and allow to cool 5 minutes Beat in the egg yolks followed by the mustard, salt, white pepper, nutmeg, and cayenne. Gently fold in the sautéed mushrooms.

Press this mixture into an 8-inch [20-cm] square cake pan lined with plastic film. Smooth the surface with a spatula and cover with plastic film to prevent a skin from forming. Refrigerate for at least 30 minutes. (The paste can be made one day in advance.)

Combine the egg whites, salt, and vegetable oil in a bowl, beat until slightly thickened and frothy, and reserve. Place the flour in a shallow bowl next to the egg white mixture and reserve.

Combine the Parmesan, breadcrumbs, nutmeg, and cayenne in a shallow bowl and mix well.

Turn out the chilled cheese mixture onto a lightly floured board, remove the plastic film, and cut into 24 rectangles. In batches, dust the croquettes in the reserved flour, dip into the reserved egg white mixture, and then into the seasoned breadcrumbs to coat completely.

Heat the oil to 375°F [190°C] and fry, in batches, for 3 to 4 minutes, or until golden brown. Remove with a slotted spoon to drain on paper towels, holding the croquettes warm until all are cooked.

Fry the parsley leaves in oil for about 15 to 20 seconds, or until crisp but not brown. Drain on paper towels and hold until service.

Serve each guest 3 cheese croquettes, accompanied with about 2 tablespoons [30 mL] of fried parsley.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 tablespoons [45 mL] unsalted butter

]]> ½ cup [120 mL] flour

]]> ½ cup [120 mL] half-and-half

]]> ⅓ cup [80 mL] heavy cream

]]> ½ cup [120 mL] shredded Parmesan or Asiago cheese

]]> ½ cup [120 mL] grated Emmentaler cheese

]]> 1¼ cups [300 mL] grated Gruyère cheese

]]> 2 egg yolks

]]> ½ teaspoon [3 mL] prepared mustard

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] white pepper

]]> ⅛ teaspoon [0.5 mL] grated nutmeg

]]> ⅛ teaspoon [0.5 mL] cayenne

]]> ¼ cup [60 mL] wild mushrooms (morels, cèpes), diced fine, sautéed briefly in butter

]]> 3 large egg whites

]]> ½ teaspoon [3 mL] salt

]]> 1 tablespoon [15 mL] vegetable oil

]]> ½ cup [120 mL] flour

]]> 1½ tablespoons [25 mL] finely grated Parmesan cheese

]]> ½ cup [120 mL] dry breadcrumbs

]]> Pinch of grated nutmeg

]]> Pinch of cayenne

]]> Vegetable oil for frying

]]> 3 cups [720 mL] parsley leaves, washed and thoroughly dried

]]> Vegetable oil, for frying

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