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1
To prepare the nuggets, melt the butter in a saucepan over low heat.
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2
Whisk in the flour and cook without browning for 1 minute.
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3
Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick.
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4
Return the heat to low and simmer gently, whisking often, for 5 minutes.
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5
Remove the saucepan from the heat and beat in the egg yolks, one at a time.
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6
Sir in the cheese, then season with salt, pepper, and nutmeg.
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7
Spread out the mixture in a shallow rectangular dish in a layer about 3/4 in (2cm) deep, smoothing the top.
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8
Cover with plastic wrap and refrigerate for at least 8 hours.
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9
Cut the mixture into pieces about 3/4 x 2in (2 x 5cm), then shape into nuggets.
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10
Roll in flour, dip in beaten egg, then roll in the bread crumbs until coated.
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11
Chill on wax paper for 1 hour.
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12
To make the dip, heat the oil in a frying pan over medium heat.
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13
Add the red pepper, chile, and garlic and cook, stirring often, about 4 minutes, until softened, Add the tomatoes and sugar, cover, and simmer for 30 minutes.
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14
Puree in a blender, then add the cream.
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15
Heat the vegetable oil in a frying pan over high heat until shimmering.
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16
In batches, fry the nuggets, turning often, about 3 minutes, until golden brown.
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17
Transfer to paper towels to drain.
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18
Serve hot or warm, with the dip.
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19
Variation
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20
Herbed Cheese Nuggets:
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21
Stir in 2 tablespoons chopped parsley, chives, and/or thyme with the cheese.
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22
Substitute Gruyere or sharp Cheddar for the Emmental, if you wish.
