Camembert Croquettes (kroh-ket) are bite-sized balls of Camembert cheese, deep-fried and served piping hot as an hors
1 ripe Camembert, rind removed
1½ oz. butter
2 tablespoons flour
6 fl. oz. milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon cayenne pepper 1 egg yolk
1 egg, lightly beaten
3 oz. dry white breadcrumbs
sufficient oil for deep-frying
2 tablespoons grated Parmesan
Press the cheese through a strainer with the back of a spoon.
In a medium-sized saucepan melt the butter over low heat. With a wooden spoon stir in the flour and cook the mixture, stirring constantly, for 2 min-utes. Remove the pan from the heat and gradually stir in the milk.
Return the pan to the heat and con-tinue stirring until the mixture comes to the boil. The sauce must be very thick. Add the salt, pepper and cayenne, and stir to mix.
Remove the pan from the heat and allow the mixture to cool.
Stir in the Camembert and the egg yolk and blend well. Turn the mixture on to a large plate and refrigerate for at least 1
With floured hands, and on a floured surface, shape the cheese mixture into 26 small balls. Dip each ball in the beaten
egg and roll it in the breadcrumbs.
Heat the oil over moderately high heat
in a large, deep frying-pan. Place the balls in a deep frying-basket and plunge into the hot oil. Fry them for 30 seconds
or until the balls are golden brown.
Remove the basket from the oil. Drain the croquettes on kitchen paper towels and place them on a warmed serving dish.
Sprinkle them with the Parmesan cheese and serve at once.
A bitter-tasting herb which looks like a daisy, camomile is used for making medicinal teas.