- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken stock
- 2 tablespoons grainy mustard
- 1/2 cup seedless raspberry jam
- Salt and freshly ground black pepper
- 1 wheel Brie (about a pound), well-chilled
- 1 cup flour, as needed for breading
- 2 eggs, lightly beaten, as needed for breading
- 1 cup breadcrumbs, as needed for breading
- 1/2 cup flat leaf parsley (about 2 handfuls), chopped
- Zest of 1 lemon
- 6 tablespoons vegetable oil, as needed for frying
Place a medium size pot over medium-high heat and melt the butter. Add in the flour and cook for about a minute. Whisk in the stock and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from the heat and stir in the mustard, jam and some salt and pepper. Reserve warm while you prepare the Brie sticks.
Cut the Brie round in half horizontally through the middle, opening it up into two rounds. Cut each round into sticks and reserve.
Set up three dishes for breading, one with the flour, one with the egg and one with the breadcrumbs, parsley and lemon zest. Bread all of the Brie sticks by running them first through the flour, then the egg, then the breadcrumbs.
Place a large skillet over medium-high heat with the oil (you want a thin even layer of oil in the pan). Working in batches, cook the Brie sticks in the oil until golden brown all over, about 15 seconds per side (Heads up! The Brie melts very quickly, so you only need to cook them long enough to get them golden brown on the outside.) Reserve on a paper towel-lined plate while cooking off the remaining sticks.
Serve the finished Brie sticks with the raspberry dipper alongside.