Attereaux Piedmontese

Make a preparation of consistent cooked polenta, finished with butter and grated parmesan; spreading it a quarter of an inch thick. Cut from this round pieces an inch and a quarter in diameter, also some white Piemont truffles an inch across and an eighth of an inch in thickness; pieces of fresh Swiss cheese, three-quarters by one-eighth of an inch, and run these alterately on skewers, first the polenta, then the cheese and truffles; dip them in beaten eggs and bread-crumbs, and fry to a fine golden color.