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Roquefort Balls In Aspic Recipe
|Roquefort cheese||1⁄2 Pound|
|Sherry flavored tinned consomme/2 tablespoons of aspic powder, diluted in||16 Ounce|
|Water/1 tablespoon sherry||16 Ounce|
|Celery||1 Ounce (For Garnish)|
|Tomatoes||2 Ounce (For Garnish)|
Serving size: Complete recipe
Calories 1724 Calories from Fat 1421
% Daily Value*
Total Fat 162 g248.7%
Saturated Fat 102 g509.8%
Trans Fat 0 g
Cholesterol 448 mg
Sodium 5423.8 mg226%
Total Carbohydrates 11 g3.8%
Dietary Fiber 1.2 g4.7%
Sugars 2.1 g
Protein 61 g122.3%
Vitamin A 116.2% Vitamin C 17.5%
Calcium 156.6% Iron 14.3%
*Based on a 2000 Calorie diet
Cream 4 oz. butter until smooth.
Beat in the Roquefort and 1/4 teaspoon pepper.
Form into balls the size of a walnut.
Pour 8 oz. of the aspic on the bottom of a ring mould and let it set in the refrigerator.
When set, place the Roquefort balls on the aspic in the mould.
Pour over the remaining aspic.
Place in refrigerator overnight.
To serve, unmould onto a serving dish and decorate with sticks of celery and tomatoes cut lengthwise in eighths.