Little crusty-topped Quenelles de Fromage (keh-nell d’ froh-maj) have soft, melting centres. Serve them with creamed spinach garnished with croutons as a light luncheon dish, or on their own as part of a hot buffet.
6 oz. Brie or Camembert cheese
2 egg yolks
1 oz. fresh breadcrumbs
1 teaspoon flour
2 teaspoon black pepper
2 tablespoons double cream
2 tablespoons milk
1 teaspoon salt
1 tablespoon grated Parmesan cheese
In a medium-sized mixing bowl, mash the Brie or Camembcrt and the egg yolks together with a kitchen fork until they form a fairly smooth paste. Rub the cheese mixture through a strainer into another medium-sized mixing bowl. Discard any pulp remaining in the strainer. Stir the breadcrumbs, reserving
1 tablespoon, the flour, pepper, cream and milk into the cheese mixture. Cover the bowl and chill the mixture in the refrigerator for
Preheat the oven to hot 425 °F (Gas Mark 7, 220 deg C).
Half-fill a large saucepan with water and add the salt. Place the pan over high heat and bring the water to the boil.
Remove the bowl from the refrigerator. Cut the cheese mixture into approximately 2- by 1-inch pieces and roll the pieces, between the hands, to form small sausage shapes.
Drop the sausage shapes into the boiling water, a few at a time. Cook for 30 seconds. As the quenelles rise to the surface, remove them with a slotted spoon and place on a plate. Set aside and keep warm while the remaining shapes are cooked in the same way.
Arrange the quenelles in a shallow ovenproof dish.
In a small bowl, mix together the reserved breadcrumbs and the Parmesan cheese. Sprinkle the breadcrumb mixture over the quenelles and place the dish in the oven. Bake the quenelles for 10 minutes or until the cheese has melted and become golden brown.
Remove the dish from the oven and serve the quenelles immediately.