> On Thu, 08 Apr 2010 13:45:53 -0700, Joseph Littleshoes wrote:
>
>> >Cut off the rind of a Camembert then slice the cheese into long diamond
>> >shapes.
>> >
>> >Sprinkle them with Cayenne, pass twice through egg and bread crumbs then
>> >deep fry in hot fat.
>
> Have you tried that? I can't imagine how a little egg and bread
> crumbs will keep hot Camembert in tact. You need rind for that.
>

My mistake, i quoted Escoffier and i forgot to mention the advice he
does not give "Wrap the Camembert in plastic wrap and place in the
freezer for 1 hour."

A variation has the throughly chilled Camembert sliced in layers,
slices of truffles placed between 2 layers of cheese then egg,
breadcrumb and deep fry.
--
JL