2 x 150g cans Camembert Cheese
125g (4 oz) butter
1/2 cup lightly toasted almond slivers
Dry white wine
1 tablespoon Cognac or brandy (optional)
Method:
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the ring. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the ring. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.
