Schnitzelbank Pot
Ingredients
Instructions
- You may remove as much or as little of the Camembert rind as you like, from all to none.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
737
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).