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1
Melt the butter in a heavy-bottomed saucepan.
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2
Remove from the heat and.
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3
stir in the flour.
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4
Return the pan to the heat and allow the mixture to.
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5
foam, without browning.
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6
Add all the milk in one go and stir vigorously.
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7
with a large whisk.
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8
As soom as the mixture comes to the boil, the sauce.
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9
will immediately start to thicken and go smooth.
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10
Simmer gently for a few.
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11
minutes to ensure that the flour is completely cooked.
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12
Remove from the.
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13
heat and add the egg yolks, cheese and shrimps.
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14
Do not cook the mixture.
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15
any further as the cheese will form lumps and the shrimp will go rubbery.
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16
Sprinkle over some freshly milled pepper and nutmeg.
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17
Pour the mixture into.
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18
a floured flat dish in a layer about 3 cm thick and leave it to set in the.
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19
fridge overnight.
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20
The next day cut the mixture into portions (2.5 x 5 cm).
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21
and roll them consecutively in flour, beaten egg white, and breadcrumbs.
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22
Deep-fry until golden brown (185C) and drain them on paper towel.
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23
Place the croquettes in a hot oven (180C) for a short while (5 min) to.
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24
ensure that they are heated right through.
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25
Serve with a lemon slice.
