TÊTE DE MOINE delight

1. Cook the milk and the semolina, mix the butter and the flour and add it to the milk and semolina.
    
2. add the egg and the 2 egg yolks, the green peppercorns and the grated TÊTE DE MOINE cheese, away from heat.
    
3. Spread the mixture (2 cm thick) onto a buttered baking tray and leave to cool down in the refrigerator. Using a round pastry cutter of 4 cm diameter, cut out the mixture into approx. 24 pieces. Brush with egg yolk and pass through a breadcrumb mixture before deep frying at 170 C. Serve quite hot with a nice green salad, Chinese leaves or cabbage or even with tomato pulp (minus the skin and seeds) cut into small pieces.