Cheese Croquettes Cockaigne

Ingredients

• 3 tablespoons butter
• ¼ cup all-purpose flour
• ⅔ cup milk
• 1 ¼ cups grated Swiss cheese or Gruyère (5 ounces)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• (Pinch of cayenne pepper)
• 2 large egg yolks
• 2 inches vegetable oil
• Flour
• Hide ingredients for Tomato Sauce 1 Tomato Sauce (opens in new tab) Tomato Sauce
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • (1 small carrot, finely chopped)
  • (1 small celery rib with leaves, finely chopped)
  • 2 garlic cloves, minced
  • (1 tablespoon chopped basil, rosemary, sage, or thyme)
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped)
  • 2 teaspoons tomato paste
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons olive oil
  2. Add: 1 small onion, finely chopped; (1 small carrot, finely chopped); (1 small celery rib with leaves, finely chopped)
  3. Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are very soft, about 15 minutes. Add and cook, stirring, for 30 seconds: 2 garlic cloves, minced; (1 tablespoon chopped basil, rosemary, sage, or thyme)
  4. Stir in: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped); 2 teaspoons tomato paste; ¾ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste
  5. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, 15 to 20 minutes. Pass through a food mill for a smooth sauce.