Remove the peel from the potatoes and grate with a rösti grater. Mix potatoes, egg yolks and flour. Knead lightly, season. Divide potatoes into four portions. Cut each unit in half. Form a rectangle from each of the 8 portions. Press a bulge into half of the rectangles. Fill in camembert slices, place second rectangle on top. Press well until smooth. Heat fat. Roast potato pockets over medium heat for 10 minutes. Turn and fry until done.
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