1105 Beurrecks à la Turque

Method

Cut 250 g (9 oz) fresh Gruyère cheese into very small dice and mix it together with 3 tbs well reduced and almost cold Sauce Béchamel; allow to cool completely.

Shape the mixture into pieces the size of an ordinary cigar and envelope each one in an oval piece of noodle paste rolled out as thin as paper; seal the edges with beaten egg. Egg and breadcrumb using very fine white breadcrumbs, deep fry at the last moment and serve immediately.

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