Melt two tablespoonsful of butter and work with three spoonsful of
flour into light brown color; add one pint of milk, let it boil for
five minutes, constantly stirring; incorporate ½ pound of grated Swiss
cheese or domestic Roquefort, a little salt and paprika, and bind with
six yolks of eggs; let cool down.
This preparation cut and roll into sticks of ¾ inches diameter by 1½
inches long, pass through flour, beaten egg and bread crumbs, and fry
crisp in hot fat pan.
Serve in napkin with fried parsley.