Délices de Gruyère

Put three tablespoonfuls of butter in a thick-bottomed saucepan and melt. Add four tablespoonfuls of flour and stir over a medium height for a few minutes. Mix the water and milk and add stirring as you do so until thickened. Season with salt and pepper and a little freshly grated nutmeg to taste.

Meanwhile grate the gruyère and the parmesan. When the sauce is cooked, take off the heat and stir in the cheese. Break two of the eggs, extracting the yolks and stir into the sauce.

Pour the sauce into a shallow dish  Picture  , cover with some foil and allow to cool. Then put into a freezer for about 1½ hours or so until firm but not totally frozen.

Beat the remaining egg and put in a shallow dish. Cut the chilled sauce into 2 inch/5 cm square pieces, coat each one with flour, dip in the egg and then cover with breadcrumbs  Picture  .

Put the breadcrumbed pieces in the fridge for about a half an hour. Meanwhile make and dress a salad of rocket and tomatoes. Put some oil in a pan over a medium heat and quickly cook the cheese pieces until golden brown.

Take out the breadcrumbed pieces, put on some kitchen paper and then serve immediately  Zoom  .