Bavarian Cheese Croquettes
|Light german beer||4 Cup (64 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Swiss cheese||1⁄2 Pound, grated|
|Dijon mustard||3 Teaspoon|
|Cooked ham||1⁄3 Pound, diced into 2 dozen 1/2 inch cubes|
Pour beer into a 6- or 8-cup pan.
Boil approximately 45 minutes until beer is reduced to 1 1/2 cups. (This intensifies the malt flavor considerably.) When reduced, take pan off the heat.
Add all the flour at once, beating into a thick, fairly dry dough.
Add grated cheese, salt, and pepper.
Quickly beat in the egg yolk.
Cool and refrigerate dough at least 12 hours.
When properly chilled, roll dough into 24 small balls, about 1 inch thick.
Make a depression in center of each ball and put in a touch of mustard and a piece of ham.
Close dough around the filling and again shape into a ball.
Set aside or refrigerate until ready to fry.