Get a good, ripe Camembert and scrape it well. Put it in a dish and cover it with white wine; leave it for twelve hours. Scrape it again and dry it well. Mix with half the amount of butter, beating it till absolutely smooth. Give it its original shape and sprinkle with breadcrumbs.
It is preferable to use a real Camembert. Every shop will tell you that theirs is the real Camembert. As a matter of fact, the box containing the genuine Camembert bears printed in a square in the middle of the pattern the words: Syndicat des fabricants de Camembert de Normandie.