Roquefort Cheese Balls
Ingredients
4 tablespoons butter, softened
1 1/2 tablespoons chives, minced
1 tablespoon finely minced celery
salt to taste
1 teaspoon cognac
1/2 cup fine, stale, breadcrumbs
2 tablespoons very finely minced parsley
Preparation
1
Crush the cheese in a bowl with 4 tablespoons of butter and work in into a smooth paste.
2
Beat in the chives, celery, seasonings and cognac. If mixture is very stiff, beat in my butter by fractions.
4
5
Serve as they are or pierced with a toothpick.
Tools
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About
This recipe is by Julia Child, from the book Mastering the Art of French Cooking. No need to use stale bread crumbs, use fresh bread, cut off crusts and blend into a fine grain in a food processor.
Yield:
24.0 cheese balls
Added:
Wednesday, December 9, 2009 - 1:08am
