Brie Cheese Croquettes
|Brie cheese||10 Ounce, rind removed|
|Butter||1 1⁄2 Ounce|
|White pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Dry breadcrumbs||2 Ounce|
|Vegetable oil||3 Cup (48 tbs) (For Deep Frying)|
With a wooden spoon, press the cheese through a strainer and set aside.
In a medium sized saucepan, melt the butter over moderate heat.
Remove the pan from the heat and stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Remove the pan from the heat and stir in the pepper and cayenne.
Allow the mixture to cool.
When the mixture is lukewarm, stir in the egg yolk and strained cheese.
Turn the mixture on to a plate and place it in the refrigerator to chill.
Remove the mixture from the refrigerator and, with floured hands, shape the mixture into walnut sized balls.
Dip the balls in the beaten egg, then roll them in the breadcrumbs.
Fill a deep frying pan one third full with vegetable oil.
Place the pan over moderate heat and heat the oil until it registers 350°F on a deep fat thermometer or until a small cube of stale bread dropped into the oil becomes golden in 55 seconds.
Carefully lower the croquettes, a few at a time, into the oil.
Cook for 1 minute or until they are crisp and golden.
Remove the croquettes from the oil and drain on kitchen paper towels.