Irish Cheese Croquettes

15 fl oz milk, infused with a few slices of carrot and onion
1 small bay leaf, a sprig of thyme and 4 parsley stalks
4 oz butter
Salt and freshly-ground black pepper, to taste
2 egg yolks
8 oz Dubliner cheese, grated
1 tbsp fresh chives, chopped (optional)

Coating:
Seasoned flour
Beaten egg
Fine dried breadcrumbs

Pour the cold milk into a saucepan with the carrot, onion and herbs and bring slowly to the boil. Simmer for 3 to 4 minutes, turn off the heat and allow to infuse for about 10 minutes. Strain the flavorings, rinse them and add to the stock pot if you have one on the go. Make a roux by melting the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Bring the milk back to the boil, whisk in the roux bit by bit - it will get very thick, but persevere. (The roux always seems like too much but you need it all, so don't decide to use less.) Season with salt and freshly-ground pepper. Cook for 1 to 2 minutes on a gentle heat, then remove from heat, stir in egg yolks, cheese and chives if using. Taste and adjust seasoning. Spread out on a wide plate to cool. When the mixture is cool enough to handle, shape into balls, about the size of a golf ball. Roll first in seasoned flour then in beaten egg and then in fine breadcrumbs. Chill until firm but bring back to room temperature before cooking otherwise they may burst. Just before serving heat a deep fryer to 300 deg. F. Cook the cheese croquettes until crisp and golden. Drain on kitchen paper and serve hot with a green salad. Cooked, these croquettes may be kept warm in an oven for up to 30 minutes