Cheese croquettes

Make a light roux of butter and flour

Add the white wine and stock and let it cook until it binds nicely

Add the cheeses and gelatine and allow to melt

Pour this mixture into plates and leave to set for 24 hours

Cut into cubes and breadcrumbs "a l'anglaise"

250 g butter
300 g flour
0.5 L white wine
1 L chicken stock
1 kg Grimbergen Abbey cheese grated (other local cheese can be used of course)
250 g ground Parmesan
9 leaves of gelatine