Chapter XIX · Savouries · No. 2313
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
2313—Croquettes de Camembert
Dilute two oz. of flour and two oz. of rice cream with one-third pint of milk.
Add one lb. of cleaned camembert, cut into dice, five oz. of butter, salt, cayenne, and nutmeg.
Cook the preparation, stirring it the while; cool it; spread it on a tray; mould it to the shape of small quoits; treat these twice No. 174, Anglaise (for Egg-and-bread-crumbing), and fry them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2313, p. 681. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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