In a skillet, brown shallots in butter over medium heat.
Add peppercorns and white wine and reduce by half.
Stir in Parmesan until it melts.
Add basil and cooked rice. Mix thoroughly. Remove from heat and cool to lukewarm.
Mix in eggs thoroughly.
Wrap cubes of Mamirolle up in rice mixture.
Roll rice-wrapped Mamirolle in breadcrumbs.
Chill 30 minutes in the refrigerator.
In a big pot, heat oil and fry Mamirolle-Parmesan squares.
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