Emmenthal croutons

Preparation:

Preparation: Cut the whole crust off the bread, then cut it into slices about one centimeter thick. Grate the Emmenthal. Place a saucepan with 50 g of butter on the heat, let it melt, then add the flour, mixing well to avoid the formation of lumps. As soon as this has browned, dilute it with the hot broth, continuing to mix; lightly salted, flavored with a pinch of white pepper and a pinch of nutmeg. Thicken the béchamel, leaving it to cook over low heat for about 10 minutes, without ceasing to stir. Then remove the container from the heat and add half of the grated Emmenthal and the egg yolk, mixing well. Fry the slices of bread in the remaining butter, without letting them brown too much, and drain the cooking oil on a sheet of absorbent kitchen paper. When all the slices are ready, spread the prepared mixture on them, sprinkle them with the remaining Emmenthal cheese, place them on the oven tray and let them brown for about 10 minutes at 200 degrees. Serve the Emmenthal croutons piping hot.