*  Exported from  MasterCook  *
 
                              Roquefort Mousse
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Jim Vorheis
      1/2   Lb           Roquefort cheese
    4       Tb           Butter
    4       Oz           Cream cheese
    1                    Egg, separated
    1       Tb           Unflavored gelatin
      1/2   Ts           Dijon mustard
      1/2   C            Whipping cream
 
   Have cheese and butter at room temperature.  Whip cream and set aside. Beat
   egg white until stiff and set aside.  In a large bowl beat egg yolk. Add
   Roquefort and beat until smooth.  Add cream cheese and butter and beat
   until smooth.  Dissolve gelatin in cold water, then place dish of gelatin
   in hot water and stir until gelatin is dissolved. Add gelatin and mustard
   to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into
   greased mold.  Chill.  Serve with crackers or fruit.
   
   Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
  
 
 
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