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Camembert Amandine
- 1 cheese round or about
32
balls - Difficulty
Easy
Published 1966
Ingredients
1 8 ounces - Dry white wine
½ cup
Method
Place the cheese in a dish and add wine to cover. Store the cheese in the refrigerator overnight.
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.
Shape the mixture into the original form of the cheese, or roll it into
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