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To be served with
a Normandy-style Lettuce
salad.
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Ingredients:
 
1
Camembert, not too ripe
2 tablespoons
crème frâiche
Cayenne pepper, Nutmeg
1/4 litre dry cider
Dash of lemon juice |
2
eggs
Flour, Breadcrumbs
Onion, Butter
1/4 litre crème frâiche
Salt and pepper |
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TO PREPARE THE SAUCE
NORMANDE:
In a heavy bottomed pan, fry a
finely chopped
onion in 30g of butter until it is golden. Add 30g of flour and 30g of
butter. Work together with a wooden spatula. When the roux is well
thickened,
add the cider. Beat the mixture thoroughly and season with salt and
pepper
and a pinch of nutmeg. Away from the heat, add 1/4 of a litre of
crème
frâiche and lemon juice.
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TO MAKE CROQUETTES:
Crush the Camembert with a fork
and mix in 3
tbsp of the Sauce Normande to soften it, and mix with some crème
frâiche. Beat the eggs in a bowl. Shape the croquettes, dip them
in the beaten egg, then roll in flour and lastly, the breadcrumbs. Fry
in hot oil until they are golden brown.
Drain on kitchen paper and
serve with a Normandy-style
lettuce salad.
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TO MAKE THE NORMANDY-STYLE
SALAD:
In a salad bowl, make a
vinagrette dressing with
little cider vinegar and some thick crème frâiche. Season
with pinch of salt and pepper. Carefully wash and dry a good lettuce
grown
in open ground and add to the dressing. So as not to wilt, do not toss
until ready to serve.
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