Small balls of Brie cheese, coated with egg and breadcrumbs and served piping hut, these Brie Cheese Croquettes may be
served with drinks.
10 oz. Brie cheese
1½ oz. butter
6 tablespoons flour 10 fl. oz. milk
½ teaspoon white pepper
½ teaspoon cayenne
1 egg yolk
1 egg, lightly beaten
2 oz. dry breadcrumbs oil for deep-frying
2 teaspoon salt
Cut away and discard the rind from the Brie cheese. With a wooden spoon, press the cheese through a strainer.
Melt the butter in a medium-sized saucepan over moderate heat. Add the flour and, stirring, cook the mixture for 2
minutes. Remove the pan from the heat, and, stirring constantly, add the milk to the flour-and-butter mixture. When all the milk has been added and the mixture is smooth, return the pan to the heat. Bring the sauce to the boil, stirring con-
tinuously. Remove the pan from the heat. Stir in the pepper and cayenne. Allow the mixture to cool.
When the mixture is lukewarm, stir in the egg yolk and sieved cheese. Turn the mixture on to a plate and chill it in the refrigerator.
Dip your hands into flour and shape the mixture into walnut-sized balls on a floured board. Dip the balls in the beaten
egg and then roll them in the breadcrumbs.
Heat the oil in a large, deep pan over high heat. When the oil is hot, place the cheese balls in a deep-frying basket and plunge them into the hot oil. Cook the balls for 1 minute, or until they are crisp and golden.
Remove the croquettes from the basket and drain them on kitchen paper towels. Sprinkle them with salt. Serve at once.