Craig Claiborne

Camembert Amandine

Preparation info
  • 1 cheese round or about

    32

    balls
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 round Camembert cheese (8 ounces)
  • Dry white wine
  • ½ cup

Method

  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