Chapter XIX · Savouries · No. 2303
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
2303—Camembert Frit
Clear the cheese of its crust, and cut it into elongated lozenges. Sprinkle the latter with cayenne, treat them twice No. 174, Anglaise (for Egg-and-bread-crumbing), and fry them at the last moment in hot fat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2303, p. 679. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →