*  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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