Crostini With Parmesan Cheese

Preparation:

Preparation: Add the Parmesan and two egg yolks to the cooled bechamel, the cream and a little grated nutmeg. Pour the mixture into a buttered plate forming a layer about half a centimeter high, level the surface well, then let it rest in the refrigerator for 2 hours. Cut the mixture into squares or diamonds, roll them in the flour then in the yolk diluted with water, then in the breadcrumbs and finally fry in hot oil. Serve piping hot.