Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 \N | 40 g; (11/2oz) Normandy |
| \N \N | ; camembert |
| 1 \N | Medium-size egg; beaten |
| 50 grams | Fresh breadcrumbs; up to 75 (2-3 oz) |
| 150 grams | Cranberry sauce; (5oz) |
| ½ \N | Orange; Juice and rind of |
| \N \N | Watercress |
FOR THE SAUCE
TO GARNISH
1. Unwrap the camembert, dip into the beaten egg and then coat with the breadcrumbs.
2. Allow to chill in the refrigerator for 30 minutes.
3. For the sauce, place the cranberry sauce, orange juice and rind in a saucepan and heat through gently.
4. Deep fry the camembert in hot oil heated to 180øC, 350 øF, for 1-2 minutes, until golden.
5. Drain and serve with the sauce garnished with the watercress.
Converted by MC_Buster.
NOTES : A delicious starter or light lunch, serve with crusty warm bread and garnish with salad.
Converted by MM_Buster v2.0l.