Beurrecks à la Turque

Ingredients

• 250 grams Gruyère cheese, fresh
• 3 spoonfuls Béchamel sauce (mother sauce)
• pâte à nouilles ordinaire (ordinary noodle dough)
• Fine breadcrumbs
• Oil or fat

Instructions

1. Cut the fresh Gruyère into brunoise (fine dice). Bind it with 3 generous spoonfuls of very reduced Béchamel sauce that is almost cold. Let the mixture cool completely.
2. Shape the cheese mixture into portions the size and shape of an ordinary cigar. Wrap each portion in a thin oval sheet of pâte à nouilles ordinaire (noodle dough), thin as paper, and seal the edges.
3. Bread à l'anglaise (English-style) using excessively fine breadcrumbs. Fry at the last moment and serve without any delay.