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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 Cassyjean - Torrington, CT Jun 4, 2009 15 min 30 min 45 min


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