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1
Trim off rim of cheese if it has one.
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2
Cut cheese into small cubes.
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3
Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk.
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4
Add milk, stirring rapidly with whisk.
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5
The mixture will be quite thick.
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6
Add cheese and stir and mash to blend well.
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7
Remove from heat.
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8
Add egg yolk, mustard and pepper, and stir to blend.
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9
Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil.
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10
Pour in batter and smooth over.
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11
Let cool and refrigerate an hour or longer, until solidified.
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12
Put macadamia nuts and bread crumbs into container of a food processor or electric blender.
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13
Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
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14
Unmold Gorgonzola mixture and cut into 12 equal squares.
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15
Dip each square into remaining flour to coat all over.
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16
Dip squares in the eggs to coat and then in the crumb mixture.
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17
Continue until all pieces are well coated.
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18
Heat clarified butter or oil in a skillet and add about half the squares.
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19
Cook about a minute and turn squares; cook on second side about 45 seconds.
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20
Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes.
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21
Add squares to skillet until all have been cooked.
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22
As squares are cooked, drain on absorbent paper towels.
