Place milk and flour in a saucepan. Stir to dissolve the flour and then bring to a boil. Cook for two minutes and then add cheese. Stir until the cheese is melted and then remove from the fire and add onion, paprika, and salt. Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress.