Serves 4
200 g Munster, 500 g peeled potatoes,
50 g butter, 2 egg yolks, salt, nutmeg.
Crumb coating: 30 g flour, 2 whole eggs, 50 g breadcrumbs, salt, pepper.
Pepper sauce: 2.5 dl whipping cream, 50 g chopped onion, 10 g sweet paprika powder, sharp red coloured, 2.5 cl red wine vinegar, 1 cl Cognac, salt, pepper, 8 drops of Tabasco, 100 g sweet red pepper.
To prepare pepper sauce: Bring the cream to a simmer, add chopped onions, paprika, red wine vinegar and Cognac. Add salt, pepper and Tabasco, and simmer 4 minutes. Pass the sauce through a sieve.
Dice the sweet red pepper and cook in salted water.

Cook the potatoes in slightly salted water and mash them. Add butter, the egg yolks, salt and some grated nutmeg. Shape by hand into egg-shaped croquettes, score them and insert the Munster. Close and reshape. To crumb, roll in the flour, then in the slightly whipped and then seasoned eggs, and finish by rolling in the breadcrumbs. Fry in a deep-fat frying pan at 180 degrees Celsius for 3 minutes. Arrange on a plate and serve with pepper sauce, sprinkle with diced sweet red pepper.

Interprofessional trade union
of the Munster Cheese
BP7 - 68001 Colmar