Camembert Croquettes

Name: Camembert Croquettes
Yield: Makes 30 croquettes
Cuisine: France
Ingredients: 2 eggs, beaten to mix with ½ tsp salt and 1 tbsp oil; 1 cup/100 g dry white breadcrumbs; thick béchamel sauce made with ¼ cup/60 g butter, ⅓ cup/45 g flour, 2 cups/500 ml milk, salt, pepper; ½ cup/60 g flour, seasoned with salt and pepper; pinchof cayenne pepper; 1 lb/500 g Camembert cheese; salt and white pepper; pinchof nutmeg; vegetable oil for deep-frying; 1 tsp Dijon mustard; 3 egg yolks

Preparation info

Makes
30
croquettes

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

French or Italian tomato sauce and deep-fried parsley are excellent accompaniments to these cheese croquettes.

Ingredients

1 lb/500 g Camembert cheese
thick béchamel sauce made with ¼ cup

Europe
France
Lunch
Vegetarian
Mediterranean

Method

Grease the cake pan with a little butter. Cut the rind from the cheese and discard it. Coarsely chop the cheese; it should weigh ½ lb/250