Attereaux au Parmesan (Parmesan Fried Skewers, or Brochettes de Parme)

Ingredients

• 200 grammes semolina
• 1 litre Consommé blanc
• 150 grammes grated Parmesan
• 100 grammes butter
• fresh Gruyère
• butter
• egg and breadcrumbs
• fat

Instructions

1. Cook 200 grammes of semolina with 1 litre of Consommé blanc, allowing about half an hour.
2. Off the fire, add 150 grammes of grated Parmesan and 100 grammes of butter.
3. Spread on a buttered tray half a centimetre thick and leave to cool well.
4. Cut the mixture out with a plain cutter the size of a 2-franc piece.
5. Thread the rounds of semolina onto wooden skewers, alternating them with rounds of fresh Gruyère of the same thickness and dimensions.
6. Breadcrumb à l'anglaise.
7. Fry at the moment.
8. Replace the wooden skewers with hâtelets.