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Apple Soup with Camembert Cheese Balls

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2 tablespoons fat (beef fat is the best, but vegetable fat also acceptable)
A little chopped garlic
1 level teaspoon tomato paste
3 tablespoons flour
4 cups beef stock
Salt and pepper
A little chili pepper
3/4 cup cream
1 tablespoon freshly chopped chives
2 apples

Heat fat in a pan and add garlic. Cook for 2 minutes; then add beef stock, salt and pepper. Stir until it comes to the boil; then add chili pepper, cream and chopped chives. Garnish with apples that have been skinned, cored, cut into medium-sized pieces and fried in butter till a golden brown. Reheat and serve with Camembert Cheese Balls.

CAMEMBERT CHEESE BALLS

1/2 Camembert cheese
1 Philadelphia cream cheese
2 tablespoons creamed fat (butter)
2 tabespoons flour
1 tablespoon rice flour
Short cup milk
Salt
Cayenne pepper
1 egg beaten
Bread crumbs (home made)

Rub the cheese through a strainer into a saucepan and add fat, flour, rice flour, milk, salt and cayenne pepper. Stir over the fire until thick and pour on a plate to cool; form into small balls, roll in flour, brush with beaten egg, roll in crumbs and fry in deep fat until golden brown.

 

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