Cheese Croquettes

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3 tablespoons butter.
  • ¼ cup flour.
  • cup milk.
  • Yolks 2 eggs.
  • 1 cup mild cheese cut in very small cubes.
  • ½ grated Gruyère cheese.
  • Salt and pepper.
  • Few grains cayenne.


    Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first beating, and stir until well mixed; then add cheese. As soon as grated cheese melts, remove from fire and season with salt, pepper, and cayenne. Spread in a shallow pan and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve for a cheese course.