Julia Child's croquettes, cheese and shrimp

Cook the flour and butter together over medium low heat without letting them colour.

Off the heat, pour in the boiled milk and whisk.

Add the salt, black pepper, grated nutmeg and a pinch of cayenne, bring to a boil and boil one minute only until thickened.

Off the heat, whisk in the egg yolk vigorously, beat a moment to cool, then stir in the grated cheese.

Dot the top with butter to stop a skin forming and set aside with a lid on.

Finely dice the shrimp.

Cook the butter and minced shallots in a saucepan over low heat for a moment, add the diced shrimp and cook two minutes.

Add the dry white wine, cover and simmer one minute, then turn the heat up and boil until the liquid has nearly evaporated.

Stir in the minced oregano, pepper and salt.

Bring the fish stock to a boil in another saucepan.

Cook the butter and flour together two minutes without browning over low heat, turn off the heat and whisk in the boiling fish stock.

Add a pinch of pepper and salt, bring to a boil for one minute, stirring constantly.

Off the heat, drizzle in the whipping cream and egg yolk, then bring back to a boil for another minute, stirring, until very thick.

Fold the sauce into the shrimp mixture, then fold in the grated Gruyere.

Dot the top with butter and set aside.

Over moderately high heat, whisk the flour with the milk added gradually, stirring until it begins to lump, then turn off the heat.

Beat in the egg yolks vigorously, return to the heat and beat two minutes until very thick.

Off the heat, season with salt, pepper and nutmeg and split the base evenly in two.

Stir around half a cup of each flavoured filling into each half of the base, using a wooden spoon.

Spread each mixture half an inch thick on a lightly buttered platter, film the top with melted butter and chill several hours.

Set out three plates: flour; egg beaten with the egg whites, oil, water, pepper and salt; and bread crumbs.

Scoop around a tablespoon and a half of the chilled filling, drop it in the flour, dredge lightly and shape it into a square with your fingers.

Spoon the egg over the square, lift out with a fork and drain, then pat the crumbs all over it.

Heat oil deep enough to cover the croquettes to 375.

Fry two to three minutes, four to five at a time, skimming burnt crumbs off the oil between batches; drain on a rack with crumpled paper towel.

To reheat, two to three minutes in a 450 degree oven.