Fried Cheese Patties
1/3 cup butter or margarine
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp cracked pepper
flour
2 cups milk
2 cups Swiss, Gruyere or Jarlsbert cheese, shredded
1 tbsp grated onion
2 egg yolks
2 eggs
3/4 cup dry breadcrumbs
2-1/2 cups spaghetti sauce
1/2 cup salad oil
parsley sprigs for garnish (optional)
In 2-quart saucepan over medium heat, into hot butter or margarine, stir mustard, flour until blended. Slowly stir in milk; cook, stirring constantly, until thickened. Stir in cheese and onion until mixture is smooth. In measuring cup with fork, lightly beat together egg yolks.
Stir small amount of hot sauce into yolks. Slowly pour egg mixture back into sauce, stirring until thickened. Cover. Refrigerate 6 hours.
In pie plate with fork, beat 2 eggs. Sprinkle 1/3 cup flour on sheet of waxed paper and breadcrumbs on another.
To form patties; shape mixture into eighteen 1/2-inch-thick patties. Coat each patty with flour; dip each patty in beaten egg, then roll in breadcrumbs. Refrigerate 1 hour.
About 20 minutes before serving: In 10-inch skillet over medium heat, in hot oil, brown 6 cheese patties about 2 minutes on each side. meanwhile, heat spaghetti sauce.
Remove patties to paper towels to drain; keep warm in 300 degree oven. Repeat to cook all patties. Serve with spaghetti sauce; garnish with parsley.
6 servings
(Begin early in day or day ahead.)
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