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I think there is a certain cautious thrill in serving dishes that are so out of style – so out of our contemporary taste aesthetic, that it may very well surprise and delight the senses. (On the other hand, it can also make for an early evening.)
This Dione Lucus recipe for Apple Soup with Camembert Cheese Balls offers such an opportunity. Taken from her The Cordon Bleu Cook Book, published 1947, it offers an excellent change of style and taste, and how can one go wrong with fruit and cheese – even as a soup!
APPLE SOUP WITH CAMEMBERT CHEESE BALLS
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.
Nancy Ellison, award winning photojournalist and celebrity portraitist, has authored fourteen books of photographs, including "Romeo and Juliet: The Love Story in Dance" and "Starlet". Her newest book, "Wagner's Eternal Ring" will be published this September by Rizzoli.