| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Side dish | 20 | Croquettes | |
INGREDIENTS
| 1/4 | c | (1/2 stick) unsalted butter |
| 1/4 | c | All purpose flour |
| 1 | c | Milk |
| 9 | oz | Chilled Brie or Camembert cheese, rind removed cut into 1-inch chunks |
| 1/4 | c | Finely chopped fresh basil |
| 2 | Large eggs | |
| All purpose flour for coating | ||
| 2 | c | Dry bread crumbs |
| 2 | tb | Olive oil |
INSTRUCTIONS
Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup flour and stir until light golden, about 2 minutes. Remove from heat. Gradually whisk in milk. Return pan to heat. Simmer gently until very thick but still pourable, about 4 minutes. Add cheese and basil and stir until cheese melts, about 2 minutes. Remove from heat. Season with salt and pepper. Stir in 1 egg. Pour into 10-inch diameter pie plate. Press plastic wrap onto surface of cheese mixture to prevent skin from forming. Chill overnight. With floured hands, form cheese mixture into walnut-size balls. Dust cheese balls with flour. Chill until firm, about 1 hour. Press each cheese ball into 3/4-inch-thick round. Place remaining egg in small bowl and beat to blend. Place crumbs in medium bowl. Dip cheese rounds into egg, then into crumbs, coating thoroughly. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry cheese rounds just until brown, about 1 minute per side; do not overcook. Drain on paper towels. Serve warm. Bon Appetit/May 94 Typed by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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