Beurrecks à la Turque (Fried Gruyère Rolls in Noodle Paste)

Ingredients

• 250 grammes fresh Gruyère
• 3 good spoonfuls sauce Béchamel
• ordinary noodle paste
• beaten egg and exceedingly fine breadcrumbs

Instructions

1. Cut 250 grammes of fresh Gruyère into brunoise.
2. Bind it with 3 good spoonfuls of very much reduced sauce Béchamel, almost cold, then let the mixture cool completely.
3. Shape it into portions of the form and size of an ordinary cigar.
4. Wrap each portion in an oval sheet of ordinary noodle paste rolled as thin as a leaf of paper, and seal it.
5. Coat à l'anglaise with exceedingly fine breadcrumbs.
6. Fry at the last moment and serve without any delay.