"At the inn we serve this as a first course with a cucumber garnish and fresh parsley for color." --The Harvest at the Village Inn, Lenox, Massachusetts
2 four-inch wheels Camembert cheese
1/2 cup flour
4 eggs, beaten
2 cups fine bread crumbs mixed with 1 tablespoon dried mixed herbs (thyme, basil, oregano, dill, etc.)
2 cups oil for deep-frying
Cucumber Garnish (recipe follows)
Cut each wheel of Camembert into 6 wedges and remove the rind from each wedge. Roll each wedge in flour, then dip in the egg, then the bread crumbs. Put on a platter and chill for at least 1 hour. When ready to serve, heat oil to 375 degrees F and fry 4 wedges at a time for 45 seconds or until well browned. Remove. Drain briefly on a paper towel. Put each serving on a separate plate, surround with cucumber slices, and add a sprig of parsley. Serve immediately.
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 teaspoon freshly ground pepper
Combine vinegar, sugar, salt, fennel, and pepper. Slice cucumber into paper-thin slices and marinate in vinegar mixture.