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1
In a heavy saucepan, melt the butter over moderate heat.
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2
When the foam begins to subside, stir in 3/4 cup of the flour and mix together thoroughly.
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3
Pour in the milk and stir constantly with a whisk.
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4
Cook over high heat until the sauce comes to a boil and thickens.
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5
Reduce the heat to low and simmer for 10 minutes, whisking frequently.
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6
Remove the pan from the heat.
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7
Using a wooden spoon, vigorously beat in the egg yolks, one at a time.
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8
Add the salt and pepper and stir in the grated cheese.
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9
When thoroughly combined, pour the mixture into a lightly buttered 8 x 6-inch baking dish, spreading it out to 1/2-inch thickness and smoothing the top.
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10
Cool to room temperature, then cover with plastic wrap and refrigerate overnight or until firm.
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11
With a pastry wheel or sharp knife, cut the cheese mixture into 2-inch squares, lifting them out of the dish with a small spatula and placing them on waxed paper.
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12
Dip the squares in the remaining flour, one at a time. When they are completely coated on all sides, shake off any excess flour and dip them into the egg and milk mixture.
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13
Coat them on all sides with the bread crumbs, patting gently with a spatula to make them adhere.
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14
Arrange the squares on a large baking sheet and refrigerate for at least 1 hour, until the coating is firm.
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15
Pour enough oil into a deep-fryer or large, heavy saucepan to come 2 to 3-inches up the sides of the pan and heat the oil until it reaches 375u00b0.
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16
Preheat oven to its lowest setting.
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17
Line a large baking dish with a double thickness of paper towels and place it in the middle of the oven.
