Schnitzelbank Pot Recipe

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Schnitzelbank Pot
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.14 Kcal (545 kJ)
Calories from fat 106.24 Kcal
% Daily Value*
Total Fat 11.8g 18%
Cholesterol 32.75mg 11%
Sodium 313.59mg 13%
Potassium 58.35mg 1%
Total Carbs 1.24g 0%
Sugars 0.25g 1%
Dietary Fiber 0.24g 1%
Protein 5.02g 10%
Vitamin C 0.3mg 1%
Iron 0.1mg 0%
Calcium 117.4mg 12%
Amount Per 100 g
Calories 295.17 Kcal (1236 kJ)
Calories from fat 240.95 Kcal
% Daily Value*
Total Fat 26.77g 18%
Cholesterol 74.28mg 11%
Sodium 711.24mg 13%
Potassium 132.34mg 1%
Total Carbs 2.81g 0%
Sugars 0.56g 1%
Dietary Fiber 0.55g 1%
Protein 11.39g 10%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 2%
Iron 0.2mg 0%
Calcium 266.3mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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