Dutch Cheese Croquettes
|Milk||1 Cup (16 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Flour||4 1⁄2 Tablespoon|
|Egg yolk||1 , slightly beaten|
|Gouda cheese||3⁄4 Pound, finely shredded|
|Lemon juice||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Fat||2 Cup (32 tbs), used for deep frying (Heated To 375Â°F)|
Mix milk, carrot, onion, salt, thyme, parsley, peppercorns, and bay leaf in top of double boiler; heat 20 minutes over boiling water.
Strain the mixture, reserving milk for sauce.
Soften gelatin in cold water and dissolve over hot water; set aside.
Blend flour into hot butter in a heavy saucepan; heat until bubbly.
Add reserved milk gradually, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Vigorously stir about 3 tablespoons hot mixture into egg yolk; immediately blend into mixture in saucepan.
Cook and stir over low heat 2 minutes.
Stir in cheese and heat just until melted.
Remove from heat.
Stir in dissolved gelatin, then lemon juice, nutmeg, and pepper.
Pour mixture into a shallow pan and chill about 4 hours.
Shape chilled mixture into balls, cones, or cylinders.
Roll in bread crumbs, then dip into egg and again roll in bread crumbs, shaking off loose crumbs.
Deep fry in the hot fat, turning often to brown evenly.
Remove with slotted spoon to absorbent paper.