It makes about 26 to 30 croquettes, or enough for 6.
• 1½ cups milk
• ½ cup flour
• 3 Tbs. butter
• 2 egg yolks
• 8 oz. Brie, without rind (about 9 or 10 oz. with the rind)
• 4 oz. hoop or farmer cheese
• ⅛ to ¼ tsp. cayenne pepper
• ¼ tsp. paprika
• dash of nutmeg
• ¼ tsp. salt
• fresh-ground black pepper to taste
• flour (about ½ cup)
• 3 eggs, beaten
• 1½ to 2 cups fine, dry bread crumbs
• vegetable oil for deep frying
1. Beat together the flour and milk until the mixture is smooth. Heat it in a medium-sized, heavy-bottomed saucepan, stirring all the while with a whisk, until it thickens. As the mixture thickens, beat vigorously to work out lumps.
2. Remove from the heat and whisk in the butter and the egg yolks.
3. Mash the Brie with a wooden spoon until it is a smooth paste, put the hoop cheese through a sieve, and stir the cheeses into the white sauce.
4. Heat the sauce gently, stirring constantly, until the cheeses are melted. Stir in the cayenne, paprika, nutmeg, salt, and pepper.
5. Spread the mixture out evenly on a large plate and chill it until it is firm.
6. Scoop up about 1 tablespoonful of the mixture at a time and drop it into a bowl of flour. Shape it into a round or oval croquette, dip it in the beaten egg, then roll it in the bread crumbs until it is evenly coated. Continue until the cheese mixture is entirely used up, then start over and dip each croquette again into the beaten eggs and roll it again in the bread crumbs. It is important to have a solid and even coating of bread crumbs, or the croquettes will leak when fried.
7. Fry the croquettes in hot oil for only a few minutes. Do as many at one time as will fit in the pot without crowding. They should be golden brown in color. Drain them on paper towels and serve immediately with seasoned rice, on a bed of cooked vegetables, or with a light sauce.
8. The croquettes can be reheated in the oven if desired.
