Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Terrine de Roquefort - Terrine of Roquefort Cheese


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




1 pound Roquefort cheese
1/2 pound (2 sticks) unsalted butter
1/4 cup heavy cream, very cold
2 tablespoons Cognac
1/2 cup walnut halves, broken into smaller pieces
salt
pepper, fresh ground

In a bowl, with a wooden spatula, mash the cheese and butter into a paste.

Beat the cream until it is thick, but not stiff. Mix the cream into the Roquefort paste. Then mix in the Cognac, walnuts, salt, and pepper. (Be careful not to add too much salt, for the cheese is already salty.)

Put the paste into the earthenware terrine, cover it with plastic wrap or aluminium foil, and refrigerate overnight.

To serve, remove the mixture in a block from the terrine, and serve it sliced, on a green salad, with whole wheat bread.

NOTE:
When preparing the green salad to be served with this terrine, it is a good idea to use a dressing made with walnut oil.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.