pfoley wrote:
> "Jude" > wrote in message
> oups.com...
> pfoley wrote:
>
>>Wrapped Brie Cheese
>>
>>
>>
>>
>>This is an easy appetizer that can be served with crackers and topped with
>>chutney or orange marmalade, or just plain. I serve it on a platter
>>surrounded by crackers and a knife.
>>
>>
>>
>>Set your oven to 350 degrees.
>>
>>
>>
>>1 can crescent rolls
>>
>>1 8 ounce round of Brie cheese (found in section with specialty cheeses)
>>
>>1 beaten egg (to brush onto the dough after assembly)
>>
>>
>>
>>Unroll crescent dough, and separate into two 4" squares.
>>
>>Pinch the crescent dough to make the two four inch squares.
>>
>>Put one 4"dough onto an ungreased cookie sheet.
>>
>>Place the round cheese on the dough.
>>
>>
>>
>>Cut out 4 canapés from each corner of the other top crust, and place the
>>other top crust on top of the cheese round. Press both four-inch dough's
>>together.
>>
>>Top the top crust with the little dough cutouts for decoration.
>>
>>Brush with the beaten egg.
>>
>>
>>
>>Bake for 20 - 24 minutes.
>>
>>Cool 15 minutes before serving
>>
>>--
>
>
> I love baked brie! I use puff pastry instead of crescent rools, though.
> It comes frozen and it's just as easy to work with....
> ===
> But I would think it would not be soft enough after baking and would puff
> up, leaving spaces around the cheese. Does that ha ppen?
>
>

Frozen phylo dough is handy for such as above also.

Camembert frit
--------------

cut off the rind of a camembert then cut the cheese into long diamond
shapes.

Sprinkle with cayenne, pass twice through egg and bread crumbs then deep
fry in hot fat at the last moment.
---

Pouding de Fromage au Pain
--------------------------

Spread some slices of stale bead with butter, sprinkle with cheese and
arrange them in a pie dish. When three quarters full, cover with a
custard mixture made by whisking 1/4 pint white bouillon into 4 egg
yolks, this will be suitable for a dish of 2 & 1/4 cups capacity.

Sprinkle well with grated cheese cook in the oven au bain marie and
glaze at the last moment.
---

Croquettes de Camembert
-----------------------

Place 2 ounces each of flour and rice flour [4 ounces plain white flour
is acceptable] into a bowl and mix in 7 ounces milk. Add 1 lb. 2
ounces diced camembert cheese with out any rind, 5 ounces butter, and
season with salt, cayenne and grated nutmeg.

Cook this mixture until thick, stirring constantly, then spread on a
buttered tray and allow to cool. Cut into small rounds, egg and bread
crumb twice and deep fry at the last moment.
---

Have i mentioned my recent used book store "score!" a $5.00 (US) 1970
Larousse Gastronomique?
---
JL