Brie And Basil Croquettes

• 1/4 c unsalted butter
• 1/4 c flour
• 1 c milk
• 9 oz chilled brie or camenbert, chopped and rind removed
• 1/4 c finely chopped basil
• 2 large egs
• 2 c breadcrumbs
• 2T olive oil

1. Melt btter
2. Add 1/4 c flour and make a roux. Remove from heat and wisk in flour. Return pan to heat and simmer gradually until thickened, but still pourable. Add cheese and basil, stirring until cheese melts. Remove from heat and season with salt and pepper. Add 1 egg. Pour into 10-in pie plate and cover with plastic. Chill overnight.
3. With floured hands, form mixture into walnut sized balls. Dust with flour and chill until firm. Press into flat rounds, 3/4 in thick. Beat egg into bowl. Dip rounds into egg followed by breadcrumbs. Brown in olive oil, taking care not to overcook. Drain on paper towels and serve warm.

unsalted butter, flour, milk, chilled brie, basil, egs, breadcrumbs, olive oil

Taken from www.epicurious.com/recipes/member/views/brie-and-basil-croquettes-50178574 (may not work)