Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Aigrettes au parmesan are deep-fried pieces of a thick, set cheese panada. Usually they are fried without the benefit of a crumb coating, but this is tricky.


  • 60 g/ 2 oz butter
  • 115 g/ 4


Put the butter in a pan over a low heat and, when melted, add the flour. Mix to a thick roux and cook, stirring, for 2 minutes, then beat in the milk. Continue to cook, stirring hard, until the mixture comes away from the sides of the pan in a coherent mass.

Remove from the heat and season with salt, pepper and nutmeg to taste. Mix in the grated cheese, then beat in the yolks of 2 of th