1/3 of camembert, 40 g of butter, 1 large spoon of flour, 2 little spoons of semolina or cream of rice, 1 glass of milk, 1 pinch of salt, Pepper, Bread crumbs : 1 egg, a little four, a little chapelure, Cayenne pepper
Preparation :
Melt the butter in a pan and add the flour. Stir up. Add the cold milk, the cream of rice, very little salt, pepper.
Carry to boiling without ceasing stirring up during 2 to 3 minutes on soft fine. Incorporate the camembert cut in dices, without the rind pour the preparation in a rectangular dish. Let cool 2 hours in the refrigerator. Cut the paste in squares, bread them passing them in the flour, peppered beaten egg, chapelure. Put them in the fryer and plunge them in ebuliant oil. Turn over as soon as they are gilded, drain them on absorbing paper. Serve with a green salad with shallot or spinaches.
|
|
