Quenelles De Fromage
|Brie cheese/Camembert cheese||6 Ounce|
|White breadcrumbs||1 Ounce|
|Black pepper||1⁄2 Teaspoon|
|Double cream||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
In a medium sized mixing bowl, mash the Brie or Camembert and the egg yolks together with a kitchen fork until they form a fairly smooth paste.
Rub the cheese mixture through a fine wire strainer into another medium sized mixing bowl.
Discard any pulp remaining in the strainer.
Stir the fresh breadcrumbs, reserving 1 tablespoon, the flour, black pepper, cream and milk into the cheese mixture.
Cover the bowl with a clean cloth and chill the mixture in the refrigerator for 30 minutes.
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
Half fill a large saucepan with water and add the salt.
Place the pan over moderately high heat and bring the water to the boil.
Remove the bowl from the refrigerator.
Cut the cheese mixture into approximately 2 by 1 inch pieces and roll the pieces, between the hands, to form small sausage shapes.
Drop the sausage shapes into the boiling water, a few at a time.
Cook for 30 seconds.
As the quenelles rise to the surface, remove them from the pan with a slotted spoon and place them on a plate.
Set aside and keep warm while the remaining shapes are cooked in the same way.
Arrange the quenelles in a shallow ovenproof dish.
In a small bowl, mix together the reserved breadcrumbs and the Parmesan cheese.
Sprinkle the breadcrumb mixture over the quenelles and place the dish in the centre of the oven.
Bake the quenelles for 10 minutes or until the cheese mixture has melted and become golden brown.
Remove the dish from the oven and serve the quenelles immediately, straight from the dish.