Instructions: First, make a thick white sauce:
Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Add the boiling milk gradually, stirring rapidly with whisk. When blended and smooth, add the cream, cheeses, salt, pepper, nutmeg. Stir over heat 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in egg yolks. Do not reboil after adding egg yolks.

Spread mixture into a rectangular baking dish lined with clingwrap and allow to cool. Cover with clingwrap and refrigerate for 2 hours, or until needed.

Just before serving, turn mixture out of tray and cut into rectangles 5cm X 2cm. Lightly flour, dip in beaten egg and roll in breadcrumbs. Deep fry until golden and serve immediately.

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