Serves: 4
1 / |
Camembert cheese, |
15 g/ |
butter |
25 g/ 1 oz |
flour |
5 Tbs |
warm milk |
1 Tbs |
brandy, or Calvados |
1/4 ts |
freshly ground white pepper |
1 |
egg |
1 Tbs |
flour and |
3 Tbs |
dry breadcrumbs for coating |
oil for frying | |
For the garnish |
|
Sprigs of |
parsley |
1. Remove the rind from the Camembert cheese. Mash the cheese with fork in a small bowl and beat well until it is really smooth.
2. Make roux: melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes without browning and then stir in the milk and brandy or calvados, beating vigorously to make a smooth, thick sauce. Season with pepper and cool. Mix in the Camembert to make a firm croquette mixture.
3. Take small amounts of the cheese mixture and roll between floured hands to make cork shaped croquettes. Beat the egg with 2 tablespoons of cold water and use to coat the croquettes.
4. Roll the croquettes at once in a mixture of flour and breadcrumbs and then deep-fry them quickly in hot oil until golden brown. Drain on absorbent kitchen paper and serve garnished with sprigs of parsley.
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