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Goat's Cheese Puck


YIELD: 78 portions

2 kg Goat's Cheese
2 kg Cream Cheese
3 oz Fresh Dill, chopped
3 oz Fresh Chives, chopped
3 oz Parsley, chopped
1 tablespoon Black ground Pepper
2 oz Lemon Juice

Blend Ingredients in mixing bowl thoroughly. Portion into 2 oz. puck shapes and freeze. Bread frozen pucks using 3-step method. (Flour/Eggwash/ Bread Crumbs).

NOTE
Frozen pucks bread easier. Do not double bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.