2301—Beurrecks à la Turque

Reduce the required amount of Béchamel sauce to a thick consistence; mix it with an equal quantity of Gruyère dice; season with cayenne, and spread the preparation on a dish to cool.

Then divide it up into portions the size of fine walnuts; shape these like cigars, wrap each portion in a very thin layer of noodle paste; treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and fry them at the last moment in very hot fat.