4937 Crème Frite au Fromage

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together 100 g ( oz) flour, 50 g (2 oz) rice flour, 3 eggs and 2 egg yolks. Add and mix in 5 dl (18 fl oz or U.S. cups) milk and season with salt, Cayenne and grated nutmeg. Bring to the boil and cook for 5 minutes over a good heat, stirring all the time.

Add 125 g ( oz) grated Gruyère then spread the mixture on a buttered tray. Allow to cool then cut into rectangles.

Coat with beaten egg and breadcrumbs mixed with rated Gruyère; deep fry at the last moment and serve on a serviette.

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