Quenelle of Whipped Brie
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Credit: Nathan Beriau, chef de cuisine, Harraseekett Inn, Freeport, Maine
The National Culinary Review, November 2003
Ingredients
Brie, as desired, room temperature
Instructions
Method: Place Brie in mixer with paddle attachment, and whip 2 minutes. Form into quenelles.
To serve, place tarte on warm plate, garnish with sauce, cheese, and a bit of rock salt.
Tags
Sauce/Dressing/Rub, The National Culinary Review
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