2 ounces flour
2 cups milk
salt, pepper, nutmeg to
5 egg yolks
3 1/2 ounces diced ham
3 1/2 ounces diced cooked
4 1/2 ounces grated Swiss cheese
1 pound puff pastry
cup flour 1 egg, beaten
1 cup fine bread crumbs
fried parsley for
In a saucepan, make a roux with butter and flour. Add milk.
Whisk until sauce thickens. Season with salt, pepper and nutmeg. Add egg yolks.
Whisk sauce to boil a few seconds. Cool sauce.
Mix in diced ham and
sausage, and grated cheese. Pour into an oiled baking pan so that mixture is 1
inch high. Chill.
Roll cheese mixture into small cylinders. Place on 2 by
4-inch pieces of thinly rolled puff pastry. Seal.
Roll in flour, egg and
fine breadcrumbs. Deep fry. Serve with fried parsley.