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Brussels Cheese Fondues
Serves 12 as appetiser

150g plain flour
100g butter
500ml cups milk
150g Swiss cheese (Emmental or Gruyere), grated
100g Parmesan cheese, grated
1/4 tsp cayenne pepper
1/2 tsp grated nutmeg
6 egg yolks
Salt & white pepper to taste
3 eggs
2 tsp water
1 Tbsp oil
Flour for dusting on squares
Bread or cornflake crumbs
Oil for deep frying

The day before, or morning of day of use, melt butter in heavy pan.
Add flour and stir in. When mixed, gradually add milk stirring
constantly. Once boiling, continue stirring over low heat for 2
minutes. Remove from heat, stir in cheeses and allow to dissolve.
Return to heat, add cayenne pepper, nutmeg, egg yolks, salt and
pepper. Continue simmering, while stirring constantly for 3 minutes.
Do not allow mixture to boil. Pour into greased or oiled baking
tray lined with baking paper. Spread evenly throughout pan, cover
with a sheet of baking paper, and when cool, put in refrigerator.
You could speed the process by putting in the deep freeze - but
don't allow it to freeze solid.

Next day (or later in day), beat the 3 eggs till frothy, mix with
water, Tbsp oil and a little salt and pepper. Turn cheese mixture
out onto cutting surface. Cut rectangles about the size of large
fish fingers or roll into balls. Dust each rectangle or ball in
flour, dip into egg mixture, shake off excess, and roll in bread
or cornflake crumbs. Again shake off excess. Or you could roll them
into sausage shapes and treat as with oblongs. Deep fry until golden
and drain on kitchen paper.

Notes: The uncooked fondues will keep well in the deep freeze. They
can be fried frozen. I like to serve half of them to 6 people and
reserve the rest for another occasion. Serve on shredded lettuce
leaves (preferably not iceberg!)


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