Roquefort Balls In Aspic Recipe
Ingredients
| 1/2 lb. Roquefort cheese | ||
| Butter | 4 Ounce | |
| Pepper | 1/4 Teaspoon | |
| 16 oz. sherry flavoured tinned consomme or 2 tablespoons of aspic powder, diluted in | ||
| 16 oz. water and 1 tablespoon sherry | ||
| Celery and tomatoes to garnish | ||
Directions
Put 1/2 lb. Roquefort cheese through a fine sieve.
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.
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.
Chef
