“ Add some fresh salad to the plate to make this really lovely starter. This recipe serves 4 and takes 15-20 minute to make. ”
“Visit our cheese counter in the shop to see the full range of cheese we sell.”
1 Camembert cheese, just ripe
15g / ½oz butter
25g / 1oz flour
5 tablespoons warm milk
1 tablespoon brandy / calvados
½ teaspoon freshly ground white pepper
2 tablespoons water
1 tablespoon flour and 3 tablespoons dry breadcrumbs for coating
Oil, for frying
Parsley sprigs, to garnish
Remove the rind from the camembert cheese, mash the cheese with a fork in a small bowl and beat well until smooth.
Melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes without browning, then stir in the milk and brandy or calvados, beating vigorously to make a smooth, thick sauce. Season with the pepper and cool. Mix in the camembert to make a firm croquette mixture.
Take small amount of the cheese mixture and roll between floured hands to make cork-shaped croquettes. Beat the egg with the water and use to coat the croquettes. Roll the croquettes at once in a mixture of flour and breadcrumbs and then deep-fry them quite quickly until golden brown. Drain and serve.