1082 Attereau au Parmesan, or Brochettes de Parme

Method

Prepare a mixture of 200 g (7 oz) semolina cooked for approximately 30 minutes in 1 litre( pt or U.S. cups) White Bouillon. Remove from the heat and add 150 g (5 oz) grated Parmesan cheese and 100 g ( oz) butter. Spread the mixture on a buttered tray 5 mm ( in) thick and allow to cool well.

Cut into rounds with a cm (1 in) plain pastry cutter and impale these on wooden skewers, alternating them with round pieces of Gruyère cheese of the same size and thickness. Egg and crumb, and deep fry at the last minute; replace the wooden skewers with silver skewers and arrange as indicated before.

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