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Beignet au Fromage
Bon Appétit Favorite Restaurant Recipes
1982, The Knapp Press
 
Bastille Brasserie Parisienne, Chicago
6 servings
Oil for deep frying
1 egg
1/2 cup milk
Salt and freshly ground pepper to taste
Six 2-inch wedges firm Brie, rind removed
3 cups fresh French breadcrumbs
3 apples, sliced
Pour oil in large skillet to depth of 2 inches and heat to 350
degrees F.
Combine egg, milk, salt and pepper. Dip each Brie wedge in egg
mixture, then coat thoroughly with crumbs. Fry a few at a time until crisp and brown on
both sides. Serve immediately with apple slices as an accompaniment.
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