By Jane Grigson
These small, round croquettes make a pleasant first course or an accompaniment to drinks. Make the dough in advance so that it has time to firm up: indeed you can do everything bar the final deep-frying in advance.
Grate the Camembert lightly to smooth off some of the rind. Cut it up and put it into the processor. Add the soft cheese, butter, flour and cornflour. Whizz, adding the yolks as the mixture breaks down, so that you end up with a coherent soft dough. Season with salt, pepper and nutmeg.
Transfer the dough to a heavy pan and cook it slowly until the mixture leaves the sides of the pan lik