Recipe - Roquefort Mousse

Jim Vorheis
One half pound Roquefort cheese
4 tablespoon Butter
4 ounce Cream cheese
1 Egg, separated
1 tablespoon Unflavored gelatin
One half teaspoon Dijon mustard
One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini