 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This recipe was in the R.S.V.P. section of a June 1982 issue of Bon Appetit magazine. It was requested from Le Beaujolais restaurant in Banff, Alberta. Start this the day before you plan to serve it, as it needs to be refrigerated overnight. Refrigeration time is not included in prep time. Ingredients:
6 tablespoons unsalted butter |
3 ounces all-purpose flour (scant 2/3 cup) |
2 cups cold milk |
2 tablespoons cold milk |
1/4 cup minced onion |
1 bay leaf |
1/2 teaspoon salt |
1/8 teaspoon grated nutmeg |
1 pinch white pepper |
2 1/2 cups grated gruyere cheese (10 1/2 oz.) |
2 egg yolks, room temperature |
cornstarch |
2 egg whites, room temperature, lightly beaten |
fine dry breadcrumb |
6 tablespoons unsalted butter (3/4 stick) |
tomato sauce (preferably homemafe) |
Directions:
1. Generously grease 9x9-inch square pan.
2. Melt 6 tablespoons butter in large saucepan over medium-low heat.
3. Stir in flour and cook, stirring constantly, 3 minutes (mixture will be very thick).
4. Gradually whisk in milk; add onion,bay leaf, salt,nutmeg and pepper and simmer 15 minutes, stirring.
5. Blend in cheese and continue simmering until cheese is melted; remove from heat.
6. Whisk in yolks one at a time; discard bay leaf.
7. Pour mixture into prepared pan, smoothing top.
8. Let cool then tightly cover with plastic wrap and refrigerate overnight.
9. Turn mixture out onto work surface; cut into 18 rectangles.
10. Dust rectangles with cornstarch on all sides, coat with egg white, then cover with breadcrumbs.
11. Heat 6 tablespoons butter in large skillet over medium-high heat.
12. Add rectangles in batches and fry on both sides until golden brown, about 5 minutes total.
13. Transfer to platter and serve hot with tomato sauce.
|
|