Cheese Fromage
- 3/4 pound butter
- Camembert cheese
- Roquefort cheese
- 1/4 cup whipped cream
- White and dark bread
- Ice
- Radishes
- Stalks of celery
Cream 3/4 pound butter until white, add some Camembert and Roquefort cheese that first have been passed through a sieve. Cream well and lastly add 1/4 cup whipped cream. Butter a mold and cover with alternate layers of thin slices of white and dark bread. Pour the fromage into the mold and place on ice. Prepare this dish a few hours before serving. Unmold on a platter and garnish with trimmed radishes and stalks of celery.
Submitted by Jun 4, 2009
15 min
30 min
45 min