Skewers with Parmesan (Brochettes de Parme)

Ingredients

• 200 grams semolina
• 1 liter white consommé (cooking stock)
• 150 grams Parmesan cheese, grated
• 100 grams butter
• Gruyère cheese, fresh
• wooden skewers (brochettes)
• 1 small truffle
• 1 piece rice croquette

Instructions

1. Cook semolina in white consommé (cooking stock) for approximately 30 minutes. Off heat, stir in grated Parmesan and butter until fully incorporated.
2. Spread the mixture on a buttered sheet pan to a thickness of about half a centimeter, and let cool completely.
3. Using a round cutter the size of a 2-franc coin, cut the cooled semolina mixture into discs. Thread these semolina rounds onto wooden skewers (brochettes), alternating them with discs of fresh Gruyère of the same thickness and diameter.
4. Coat the skewers with paner à l'anglaise (bread them in the three-step process: dust with flour, dip in beaten egg, coat with fine breadcrumbs).
5. Fry just before service. Remove the wooden skewers and replace them with ornamental hatelet skewers (hâtelets) each topped with a small truffle and a walnut-sized rice croquette.