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Print this Recipe    Baked Cheese

Gebackener Camembert

4 pieces Emmenthaler, 50-60 grams each
1 egg
3 tsp dry bread crumbs
1 tsp ground hazelnuts (filberts)
Some flour
Butter

Cut Emmenthaler into size you prefer. Whip egg with a little oil
(1 tsp). Mix dry bread crumbs with ground hazelnuts. Dip Emmenthaler
on all sides in flour, dip into egg, and finallly coat on all sides
with the crumbs. (You can repeat the breading process after letting
it dry for a couple of minutes after first breading) In the meantime
heat plenty of butter in a small sauce pan (or use a small deep
fryer) to fry cheese on all sides till nicely browned.

Note: Butter should be hot enough so that cheese browns quickly.

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