Camembert Amandine

Preparation info

  • 1 cheese round or about


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 round Camembert cheese (8 ounces)
  • Dry white wine
  • ½ cup butter
  • 1 tablespoon cognac
  • ½ cup chopped toasted almonds


    1. Place the cheese in a dish and add wine to cover. Store the cheese in the refrigerator overnight.

    2. Remove the cheese from the wine and gently scrape off the rind. Blend the cheese with the butter, beating with a wooden spoon. Beat in the cognac. Chill the mixture.

    3. Shape the mixture into the original form of the cheese, or roll it into bite-size balls. Roll the balls in the chopped almonds, or sprinkle almonds over the entire outside of the large round.