Crunchy camembert fondue

Yield: 6 Servings

Measure Ingredient
12 1-oz portions camembert
2 Eggs; beaten
4 ounces Dried breadcrumbs
2 teaspoons Cornflour (cornstarch)
8 ounces Blueberries; thawed if frozen
1 cup Sugar
1 pinch Freshly grated nutmeg
2 teaspoons Lemon juice
1 Sprigs mint; to garnish

BLUEBERRY SAUCE

From: sharon@... (Sharon Curtis) (COLLECTION) Date: Wed, 6 Oct 1993 11:49:41 GMT Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg, then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a plate; chill until needed.

To make blueberry sauce, in a saucepan blend cornflour smoothly with 90ml (3 fl oz / ⅓ cup) water. Add remaining ingredients and simmer until the liquid thickens, stirring all the time. Serve warm.

The Camembert portions are cooked in hot oil in fondue pot at the table, using Chinese wire strainers if possible to lift them out of the pot (fondue forks will pierce the crust and cause cheese to ooze out). Serve with the sauce. Garnish with a sprig of mint. (Serves 6) REC.FOOD.RECIPES ARCHIVES

/EGGS

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