Make a thick white sauce, and when it has grown a little cold, add the yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of stale bread, and enough grated cheese to flavor it strongly, and leave it to cool for two hours. Then shape into small pieces like corks, dip them into the beaten whites of your egg, and then into grated breadcrumbs. Have ready some hot fat, or lard, and fry the cheese-balls in it till they are golden. [Mme. Limpens.]
Source:
The Belgian Cookbook
