CHEESE RISSOLES.
One ounce cornflour, one gill milk, two egg yolks, a dessertspoonful butter, 3oz. grated cheese, seasoning, egg and breadcrumbs. Mix the cornflour slowly with the milk, put the two in a saucepan and stir them over a low heat. Simmer slowly for a few minutes and then—taking the saucepan from the fire —add tho cheese, yolks of eggs, and butter. Season this with pepper, salt and a little made mustard, and spread the mixture on to a plate. When cool form it iijto balls, using a little flour. Egg and breadcrumb them and fry in boiling fat until nicely browned. Servo very hot, sprinkled with fine-grated cheese.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)
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109CHEESE RISSOLES. New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)
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