Recipe - Crunchy Camembert

12 ounce Camembert cheese in 1oz
Portions
2 Eggs beaten
1 cup Dry bread crumbs
Blueberry Sauce
2 teaspoon Corn flour
8 ounce Blueberries thawed if
Frozen
1 cup Sugar
1 pn Nutmeg freshly grated
2 teaspoon Lemon juice
1 Sprig mint to garnish

Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg,
then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a
plate; chill until needed. To make blueberry sauce, in a saucepan blend
cornflour smoothly with 90ml (3 fl ounce / 1/3 cup) water. Add remaining
ingredients and simmer until the liquid thickens, stirring all the time.
Serve warm. The Camembert portions are cooked in hot oil in fondue pot at
the table, using Chinese wire strainers if possible to lift them out of the
pot (fondue forks will pierce the crust and cause cheese to ooze out).
Serve with the sauce. Garnish with a sprig of mint.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip