---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Cheese, Fruits/nuts, Beverages
       Yield: 4 servings
   2 1/2 oz Roquefort cheese
       1 tb Minced fresh parsley
       3 tb Olive oil
       3 tb Fresh lemon juice
            Freshly ground white pepper
       2    Avocados
            Boston lettuce leaves
            Sliced ripe olives
   1. Mash cheese with parsely into coarse paste in medium bowl with fork.
   Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir
   into cheese mixture.  Season to taste with salt and pepper. 2. Cut avocados
   lengthwise in half; remove pits.  Scoop two thirds of the flesh out of each
   avocado half, leaving a thin shell, and add to cheese mixture; mix well.
   Taste and adjust seasoning.  Sprinkle insides of avocado shells with
   remaining lemon juice; place on serving plate lined with lettuce leaves.
   Spoon cheese mixture into avocado shells, dividing evenly. Garnish with