Cheese steak, cheese chateaubriand, cheese Wiener schnitzel and cheese croquettes

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 50 (falt i det fri)

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1
Make the mixture
Cook a smooth porridge of the butter, flour and milk and let it cool. Put the cold boiled potatoes, the cold macaroni and the curd cheese through a mincer once, or chop them fairly finely. Stir this into the thickened base and season.
2
Cheese steak
Shape the mixture into round patties. Turn them in lightly whisked egg white and breadcrumbs (fine rusk crumbs). Fry in butter until nicely brown. Brown finely sliced onion and place it over the steaks.
3
Chateaubriand and schnitzel
Chateaubriand: Make and fry the patties as for the steak. Stir butter with lemon juice to taste, shape butter balls and roll them in finely chopped parsley. Place a ball on each patty when serving. Wiener schnitzel: Make and fry the patties as for the steak. Place a thin slice of lemon with a rolled-up anchovy fillet and a few whole or chopped capers on each patty when serving.
4
Croquettes
Shape the mixture into small, elongated croquettes. Turn them in sifted rusk crumbs, then in half-whisked egg white and in rusk crumbs again. Deep-fry in lard or oil until nicely golden brown. Serve with brown sauce or tomato sauce.
5
Accompaniments
With all the variations, serve potatoes and various raw or boiled vegetables.

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