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Batonnets De Fromage Recipe
|All purpose flour||5 Tablespoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Egg yolks||2 , beaten|
|All purpose flour||2 Teaspoon|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1538 Calories from Fat 807
% Daily Value*
Total Fat 91 g140.3%
Saturated Fat 51.5 g257.6%
Trans Fat 0 g
Cholesterol 800.3 mg
Sodium 3316.4 mg138.2%
Total Carbohydrates 109 g36.3%
Dietary Fiber 3.4 g13.7%
Sugars 24 g
Protein 72 g144.5%
Vitamin A 52.4% Vitamin C
Calcium 162% Iron 43.7%
*Based on a 2000 Calorie diet
Add flour; stir well.
Slowly mix in 1 1/2 cups milk and salt.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Add cheese and stir until cheese is melted.
Add a little of the hot mixture to the beaten egg yolks, mix well, and return egg mixture to saucepan.
Cook over very low heat, stirring constantly, 3 to 4 minutes longer.
Line a 5x9-inch pan with aluminum foil and pour in mixture.
Mixture should be about 3/4-inch deep.
When firm and cold, turn out onto a lightly floured board.
Peel off foil and cut into little rectangles, 1/2x1 inch.
Roll in flour, then dip in a mixture of 1 egg beaten with the remaining 1/4 cup milk.
Roll in bread crumbs.
Place on a baking sheet and freeze.
When firm, package in small foil pans.
Wrap in moisture- and vapor-proof material.
Seal, label, and freeze.
These will keep well for about 6 weeks.