Title: Brie and basil croquettes
 Categories: Cheese, Side dish
      Yield: 20 Croquettes
 
    1/4 c  (1/2 stick) unsalted butter
    1/4 c  All purpose flour
      1 c  Milk
      9 oz Chilled Brie or Camembert
           -cheese, rind removed
           -cut into 1-inch chunks
    1/4 c  Finely chopped fresh
           -basil
      2    Large eggs
           All purpose flour for
           -coating
      2 c  Dry bread crumbs
      2 tb Olive oil
 
  Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup
  flour and stir until light golden, about 2 minutes. Remove from heat.
  Gradually whisk in milk. Return pan to heat. Simmer gently until very
  thick but still pourable, about 4 minutes.  Add cheese and basil and
  stir until cheese melts, about 2 minutes. Remove from heat. Season
  with salt and pepper. Stir in 1 egg.  Pour into 10-inch diameter pie
  plate. Press plastic wrap onto surface of cheese mixture to prevent
  skin from forming. Chill overnight.
  
  With floured hands, form cheese mixture into walnut-size balls. Dust
  cheese balls with flour. Chill until firm, about 1 hour. Press each
  cheese ball into 3/4-inch-thick round.  Place remaining egg in small
  bowl and beat to blend.  Place crumbs in medium bowl. Dip cheese
  rounds into egg, then into crumbs, coating thoroughly.  Heat oil in
  heavy large skillet over medium-high heat.  Working in batches, fry
  cheese rounds just until brown, about 1 minute per side; do not
  overcook. Drain on paper towels. Serve warm.