Schnitzelbank Pot – a delicious recipe with camembert cheese, Limburger cheese, cheese, butter, flour, cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
You may remove as much or as little of the Camembert rind as you like, from all to none.
2
Mash the Camembert, Limburger and Roquefort together with a silver spoon, adding the butter and flour. Place into an enamel-lined pan (metal pans will turn the cheese black) and heat gently.
3
When cheese begins to melt, add cream and stir continuously until a smooth, creamy sauce forms. Strain through a sieve into a tight-lidded crock. Stir in olives and pimiento thoroughly. Sprinkle cayenne over the top, close the lid, and allow to ripen at least 3 days before serving, if not longer. Store in refrigerator no longer than 2 weeks. Serve at room temperature; remove from refrigerator at least 2 hours before serving. Serve with rye or pumpernickel, or spread on crackers or celery sticks.
943
kcal
Calories
87
g
Fat
8
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces ripe camembert cheese, 8 ounces Limburger cheese, 2 ounces Roquefort cheese, 1/4 lb butter, and more.
Yes, Schnitzelbank Pot falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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