henrik@tde.lth.se (Henrik B|rjeson) (09/03/90)
>A freind of mine lived in Germany for a while, and for lunch she would >often eat baked camembert with toast and jam. Does anyone have a >recipe for preparing camembert in this fashion? >Thanks, >David Finkelstein >davef@jessica.stanford.edu Please start by reading the recipe, then cook (Mom) 1 whole camenbert cheese (completely covered with the white stuff) 1 egg 1 cup of all purpose flour 1 cup of golden breadcrumbs (fine ground rusks) 2 -3 branches of parsely toast (may be omitted) cooking oil jam of cloudberries, lingonberries or dwarf mulberries Roll the camenbert in flour until it is completely covered, dip it in beaten egg and finally roll it in the breadcrumbs. Heat oil to baking temp. approx 200 C (use thermometer) and bake the camenbert until the covering bread gets a golden brown colour, approx 1 min. Lift out the camenbert from the oil and put it directly on a piece of toast. letting surplus oil soak into the toast (Not very healthy but so what). Bake the parsely for 10 sec in the oil and decorate the camenbert with the parsely. Serve with slightly heatened (60 C) jam "mirrored" on the plate. In Scandinavia this is more often served as a dessert. Henrik B|rjeson Dept. of applied electronics Lund University mail: henrik@tde.lth.se -- **************************************************************************x * \V/ <------------/ * * | / Henrik B|rjeson * * ------ ------------> Institutionen f|r till{mpad elektronik* * | | Radio does it Box 118 S-221 00 Lund * * ------ mail : henrik@tde.lth.se * **************************************************************************