4938 Croquettes de Camembert

Method

Place 60 g (2 oz) each of flour and rice flour into a basin and mix in 2 dl (7 fl oz or ⅞ U.S. cup) milk. Add 500 g (1 lb 2 oz) diced Camembert cheese without any rind, 150 g (5 oz) butter, and season with salt, Cayenne and grated nutmeg.

Cook this mixture until thick stirring continuously, then spread on a buttered tray and allow to cool. Cut into small rounds, egg and breadcrumb twice and deep fry at the last moment.

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