Recipe Archives->Appetizers->Brie Redcurrant Jelly

Brie with Redcurrant Jelly
Yield:  4 servings

150 g  brie 
1 egg, beaten
50 g fresh breadcrumbs 
vegetable oil, for frying
2 tablespoons redcurrant jelly  
1 tablespoon water 
1 lettuce, shredded, to serve
redcurrants, to garnish

Cut the cheese into 4 slices. Dip into the egg then the breadcrumbs.
Fry a few at a time in the oil for a few seconds on each side,
until golden.  Drain on kitchen paper.  Heat the redcurrant jelly
and water together in a small pan until the jelly melts.  Arrange
the lettuce on 4 plates. Place a slice of cheese on each and pour
over the redcurrant sauce. Garnish with redcurrants and serve
immediately.

Printable version: brie-redcurrant-jelly.txt.