Yield: 6 Servings
|12||1-oz portions camembert|
|4 ounces||Dried breadcrumbs|
|2 teaspoons||Cornflour (cornstarch)|
|8 ounces||Blueberries; thawed if frozen|
|1 pinch||Freshly grated nutmeg|
|2 teaspoons||Lemon juice|
|1||Sprigs mint; to garnish|
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
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