BRIE & BASIL CROQUETTES

      Title: BRIE & BASIL CROQUETTES
  Categories: Cheese, Side dish
       Yield: 20 Croquettes
  
     1/4 c  (1/2 stick) unsalted butter
     1/4 c  All purpose flour
       1 c  Milk
       9 oz Chilled Brie or Camembert
            -cheese, rind removed
            -cut into 1-inch chunks
     1/4 c  Finely chopped fresh
            -basil
       2    Large eggs
            All purpose flour for
            -coating
       2 c  Dry bread crumbs
       2 tb Olive oil
  
   Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup
   flour and stir until light golden, about 2 minutes. Remove from heat.
   Gradually whisk in milk. Return pan to heat. Simmer gently until very
   thick but still pourable, about 4 minutes.  Add cheese and basil and
   stir until cheese melts, about 2 minutes. Remove from heat. Season
   with salt and pepper. Stir in 1 egg.  Pour into 10-inch diameter pie
   plate. Press plastic wrap onto surface of cheese mixture to prevent
   skin from forming. Chill overnight.
   
   With floured hands, form cheese mixture into walnut-size balls. Dust
   cheese balls with flour. Chill until firm, about 1 hour. Press each
   cheese ball into 3/4-inch-thick round.  Place remaining egg in small
   bowl and beat to blend.  Place crumbs in medium bowl. Dip cheese
   rounds into egg, then into crumbs, coating thoroughly.  Heat oil in
   heavy large skillet over medium-high heat.  Working in batches, fry
   cheese rounds just until brown, about 1 minute per side; do not
   overcook. Drain on paper towels. Serve warm.
   
   Bon Appetit/May 94 Typed by Didi Pahl
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