Hmmm, my first melted parmesan home is work, but it's so much better than the grocery store.
Source: http://www.lestouilleurs.com/Fondue+parmesan , gives about 14 square
1 / 2 cup butter
3 / 4 cup flour
1 / 2 c.
teaspoon salt 1 2 / 3 cup milk
3 / 4 cup grated Parmesan
1 / 2 cup cheddar extra strong cheese (I put the Perron aged a year)
2 beaten eggs 1 cup bread crumbs
Melt the butter in a saucepan and add flour and salt. Cook 3-5 minutes, stirring constantly. Slowly pour the milk and cook until thickened. Add Parmesan and Cheddar. Stir to melt fromages.Verser in a dish lined 8-inch square of plastic wrap. Refrigerate until very ferme.Découper into squares. The move successively in flour, beaten eggs and in bread crumbs. Fry in canola oil until well golden.
Note: This preparation can be done in advance and frozen. Simply fry them when needed. 4 to 6 people
Source: http://www.lestouilleurs.com/Fondue+parmesan , gives about 14 square
1 / 2 cup butter
3 / 4 cup flour
1 / 2 c.
teaspoon salt 1 2 / 3 cup milk
3 / 4 cup grated Parmesan
1 / 2 cup cheddar extra strong cheese (I put the Perron aged a year)
2 beaten eggs 1 cup bread crumbs
Melt the butter in a saucepan and add flour and salt. Cook 3-5 minutes, stirring constantly. Slowly pour the milk and cook until thickened. Add Parmesan and Cheddar. Stir to melt fromages.Verser in a dish lined 8-inch square of plastic wrap. Refrigerate until very ferme.Découper into squares. The move successively in flour, beaten eggs and in bread crumbs. Fry in canola oil until well golden.
Note: This preparation can be done in advance and frozen. Simply fry them when needed. 4 to 6 people
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