Deep-fried Brie or Camembert, coated in breadcrumbs, has become standard bistro fare. I actually prefer my Brie coated in the crisp, puffed choux paste from the next recipe, which I also find much easier to use. No leaking cheese oozing out of a half-empty shell!
Chill the soft cheese, then cut into 6 portions – wedges or cubes. Using a palette knife, smear with a
Heat a pan of oil to
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