BELGIANS CHEESE BALLS
From the Kitchen of La Tricoteuse Bretonne

80 gr. butter
100 gr. flour
1/2 liter milk
8 eggs
100 gr. grated cheese
100 gr. of cooked shrimps
breadcrumbs
oil
salt, pepper
nutmeg

First, you have to do a béchamel. You do this so: on a low fire, melt the
butter, when it is liquid, add the flour in one time and mix it well. Leave
to cook for a few minutes, and before it begin to colour, add the milk,
cold, in one time, and mix vigorously (this is not the "usual" way, but it
works better, says Mum). Then leave to warm up and cook, mixing gently.

Add some salt. It will begin to thicken. It is cooked and ready when thick
enough. For this recipe, it has to be quite thick. Add some pepper and
nutmeg to your taste, and leave to cool down. It will continue to thicken.

When it is lukewarm, add 5 eggs, the cheese, the shrimps. Oil a dish and
spread the mixture in it.
Foil it and leave it in the refrigerator overnight.

The next day, cut the paste into squares or rolls. Form the balls. Roll
them successively into 1) the flour 2) the remaining eggs whisked 3) bread
crumbs. Heat the oil up to 180°C, and plunge the balls into it. Have them
cooked all around. Take them out and dry them a bit in absorbing paper.
Present in a plate with some fried parsley.