Fondue Parmesan (Québec City)

If you've ever visited this wonderful little city in North America, you have seen this listed as an appetizer on the menu. Served on a bed of lettuce perhaps with a sweet fruit ketchup, this lovely creamy, crunchy traditional food of Quebec is a snap to make and will be one you'll serve over and over again.

6 Tbsp. butter
1⅓ cups milk
1 pinch sea salt
1 pinch white pepper, freshly ground
½ cup all-purpose flour, unbleached
4 eggs, separated
1 cup Parmesan cheese, freshly grated
1 cup Gruyère cheese, freshly grated
1 cup breadcrumbs
cooking oil, if deep frying

In a sauce pan on the stovetop, melt butter, add flour and milk stirring until creamy over medium heat.

Add egg yolks, one at a time. Stir well. Remove from burner.

Add cheese and seasonings. Spread mixture into a 9x9" well-greased pan.

Freeze until stiff enough to cut into squares.

Oven Method:
Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a large baking sheet.

In a bowl, whisk together egg and water. Place breadcrumbs in another bowl.

Invert chilled cheese mixture onto a cutting board; cut into 16 squares. Dip each square first in the egg mixture; let excess drip off then and coat it in the breadcrumbs pressing lightly to help crumbs stick. Place the squares at least 1" (2.5 cm) apart on the prepared baking sheet.

Bake for 15 minutes or until the squares feel soft to the touch and the bottoms are golden brown. Flip over to show the golden side and serve.

Deep-Fry Method:
Beat egg whites; dip squares in egg and then in breadcrumbs

Heat 1 cm of oil in a frying pan, then fry each square on all sides until coating is crisp and cheese is melted. Serve on a bed of lettuce.

Makes 16 squares enough appetizers for 8 people.